Savory goat cheese, apricot and pistachio appetizers


These herbalicious and fruity chèvre nuggets are studded with toasted pistachios. What could be better?



12 oz. goat cheese, room temperature
2 tsp. finely chopped thyme
2 tsp. finely chopped tarragon
2 tsp. finely chopped chives
Kosher salt and freshly ground pepper to taste
8 dried apricots, quartered
¾ cups finely chopped, toasted pistachios


Mix cheese, herbs, salt and pepper in a bowl. Using your hands, roll mixture into 1″ balls. Using your thumb, make a hole in each ball, press an apricot piece into center, and then mold cheese around apricot; roll in pistachios and place on parchment paper-lined baking sheet. Chill 20 minutes before serving.


Fresh goat yogurt is not far away!

Our goats are starting to kid this week, so we’ll soon be in the milk – yay! These lovely pictures on one of my favorite German websites remind me of the joys of fresh goat yogurt for breakfast. It is divine, especially laced with fruit compote, jam or stewed apples. We can’t wait to be back in the white gold!

Peaches or apricots? What’ll it be? Hmmmm, how about both?

Didn’t I tell you about the rockin’ stewed apples? Yuuuuum!

Best of the Mediterranean – Stuffed Fresh Apricots

These make the most amazing "amuse-bouche" -- fun for the mouth:)

You may think this recipe sounds a little too exotic and too difficult to make, and you would be wrong! They are amazing, light and tasty, with enough umami appeal for the palate to be really intriguing. And if you have access to fresh apricots, goat cheese and pistachios, you gotta try these — serve them for company, they’ll be impressed, and you don’t have to tell them it’s sooooo easy! No cooking at all!

15 fresh, ripe apricots, washed and halved, pits removed

6 ounces soft goat cheese

2 ounces cream cheese, softened

zest of 1/2 lemon

2 tbsp. maple syrup

1/4 cup roasted salted pistachios, shelled and chopped (you can just toast them in a dry frying pan and the papery nut-coverings will just flake off)

Arrange the apricot halves cut-side up on a large tray. In a food processor or mini-chopper, blend the goat cheese, cream cheese, maple syrup and lemon zest until the mixture is smooth. Transfer the cheese mixture to a piping bag with a small star tip. Don’t worry if you’re less than proficient with a piping bag – me too – it won’t matter once the apricots are done. In the center of each apricot, pipe a mound of the cheese mixture. Sprinkle with the chopped pistachios. Serve and watch the smiles. You can make ahead and they will keep for at least 8 hours.

Thanks to for the inspiration!