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Apricot aperitif

updated

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Ingredients for 30 servings:

  • 300 g dried apricots, approx. 30 pieces
  • 3 ½ dl white wine
  • 1 tsp rosemary
  • 100 g goat’s cheese
  • 100 g bacon, approx. 30 slices
  • 30 sprig(s) rosemary, woody, about 3 cm long

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Apricots wrapped in bacon with goat’s cheese and rosemary

Place the apricots in a bowl. Bring the white wine to a boil, pour over the apricots, and let it steep, covered, for about 15 minutes. Finely chop the rosemary sprigs and mix with the goat’s cheese. Drain the apricots, drain well, and let cool. Preheat the oven to 220°C. Open the apricots, fill each with 1 teaspoon of cream cheese, and wrap in bacon. Secure with a rosemary sprig and place on a baking sheet lined with parchment paper. Bake in the center of the oven for 5-8 minutes. Serve while hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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