Goat Cheese Stuffed Apricots
This recipe is inspired by one of my favourite restaurants in Edmonton — Sofra. While, I admit, that Yuksel’s fresh as you order pita is the best in the city, all of his dishes are remarkable. The stuffed apricots combine a balance of sweet and savoury and are served hot on a bed of spinach. You can serve them as a cold appetizer and omit the sautéing. This recipe was demonstrated at the Jasper Park Lodge in Jasper, Alberta.
Ingredients
- 12 Dried Apricots, cut in half lengthwise not all the way through, but hinged
- ½ cup Soft Plain Goat Cheese*
- ½ tsp Dried Herbs (such as Oregano, Basil)
- pinch Cayenne Powder
- 2 tbsp Olive Oil for frying
- garnish Sesame Seeds
- Sautéed Spinach to act as a bed for the apricots (optional)
Instructions
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Mix goat's cheese with herbs and fill apricots with 1 to 2 tsp of cheese and press lightly to ensure that cheese is in place.
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Heat a heavy bottomed frying bottom, then heat up the olive oil.
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When the oil is hot, add the apricots.
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Saute for 1 to 2 minutes on each side, until lightly browned and heated through.
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Served on sautéed spinach and sprinkle with sesame seeds.
Recipe Notes
*My favourite go to goats cheese is Fairwinds Farm from Fort McLeod Alberta. It’s available at Planet Organic, Paddy’s and Everything Cheese. Planet Organic has the best selection of flavours. If you buy the herbes de province goat cheese, eliminate the ½ tsp of dried herbs. Use a 100% goats cheese if you can’t find Fairwinds Farm (ie. Woolwich from Ontario is available at most grocery stores and Costco).