Prepare yourself, because after eating these goats cheese canapes, your world is going to change. Life after truffles is different. At first, you may feel like you can go on with your day-to-day activities like before, but thoughts of more truffles soon creep in. Unless these thoughts are dealt with, they can take over.
During my catering days, this wonderful goats cheese recipe delighted literally thousands of guests at weddings throughout the Cotswolds. My wife Bea managed front-of-house. When we served these, she was often mobbed by merry guests who had had their first taste of truffle and were hungry for more. One (previously civilised) chap went rogue and began skewering three at once, consuming them all in one extra-large mouthful…they change people.
Each of these goats cheese canapes has a winning combination of flavours and textures. Creamy goats cheese loaded with thyme, tarragon and chives, married to the slight crunch of pistachios and then the surprising ‘pop’ of apricot in the centre, they’re just divine. I’m so grateful to Eliza Martin for sharing her goats cheese recipe, (which I found on Saveur.com) she changed my world! I’ve included her recipe below, which is pretty much unchanged. Why mess with perfection! Perfect for any gathering and they keep in the fridge for 2-3 days, so no last-minute stress.
Makes approx. 22 canapés
Ingredients 250g Goats cheese (Choose a soft, fresh variety, not an aged one with a rind) 1 heaped tbsp fresh thyme leaves 1 heaped tbsp chives, finely chopped 2 tsp tarragon, finely chopped 4 dried apricots, chopped into 1cm pieces 100g pistachios, finely chopped
In a large bowl, mix together the goats cheese with all of the herbs and season with salt and pepper. Shape into balls about an inch in size. (1) Press the apricot piece into the centre and roll in hands until sealed inside. Roll in pistachios and refrigerate until ready to serve. Embrace the compliments from all who have gathered.
(1) If they become a little too sticky to handle, place the bowl in the fridge to firm the cheese up a little.