Apricot and goat cheese puff pastries with RinQuinQuin
For 4 people
1 puff pastry
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.
© photo : Bambule Medias
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.