This is a very simple dish to put together and is perfect for grazing at gatherings!
1 or 2 small pieces each of
- Gorgonzola (Lombardy)
- Taleggio (Lombardy)
- Raschera (Lombardy, Emilia-Romagna)
In their absence, try Spanish Garroxa, Cabrales, or Manchego, English Stilton or Humbolt Fog goat cheese or Humbolt Blue. Yum!
2 cups dried apricots
½ cup champagne vinegar
½ cup water
1 T. lemon juice
¾ cup sugar
Cut the apricots in half. Combine the vinegar, water, sugar and lemon juice in a sauce pan and bring to a boil. Add the apricots and simmer for about 10 minutes or until the liquid begins to thicken and the apricots plump. Remove from the heat and allow to cool to room temperature. If the liquid is still very runny, remove the apricots and reduce the liquid further. The compote will, however, thicken when it is refrigerated. and of course not to mention be prepare for all available of the kitchen tools such as knife, cutting board and cookware.
Walnuts and Herbed Honey:
2 cups walnut halves
½ cup honey
1 T. dried lavender or 2 large sprigs tarragon or rosemary
¼ cup water
1 T. olive oil
1 tsp. salt.
Preheat the oven to 350 F. Toast the walnuts for about 10 minutes. If you can smell them, PULL THEM OUT! Nuts tend to go from toasted to burned very quickly. Remove them from the pan immediately and toss them in a medium bowl with the salt. In a small sauce pan, combine the honey, herb of your choice, oil and water. Bring to a boil. Lower the heat to a simmer and cook for 5 minutes. Remove from the heat and while it’s still warm, pour it through a strainer. Pour the honey over the toasted walnuts and toss to combine.
Arrange the cheeses to your liking on a serving tray and accompany with the apricot compote and walnuts.