Apricot and goat cheese puff pastries with RinQuinQuin

For 4 people

Ingredients

1 puff pastry

4 apricots

1 teaspoon of olive oil

1 teaspoon of acacia honey

1 creamy goat cheese (Banon, preferably from your region - Provence)

2 tbsp. RinQuinQuin

2 tbsp. unsalted pistachios

1 C. coffee with thyme

1 pinch of fleur de sel (optional)

Cut 8 circles 6 cm diameter into the puff pastry, sprinkle with poppy seeds.

Cut the apricots in half. Pit. Brush with olive oil.

Bake for 10 minutes at 180 ° C, reserve.

Crush the goat cheese with a fork, add the RinQuinQuin

Coarsely chop pistachios and mix with thyme and fleur de sel.

Mix goat cheese with pistachios and thyme, honey and form 4 meatballs.

Place a dumpling in each half apricot and serve.

Rinquinquin, peach wine

15° - 75 cl

RinQuinQuin is a white wine-based apéritif, with peaches, leaves of peach trees picked in autumn, sugar and alcohol. Contains sulfites.