Cheese and Homemade Apricot Compote Crostini - Primula
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Cheese and Homemade Apricot Compote Crostini

Cheese and Homemade Apricot Compote Crostini. This dish is all about the perfect balance of savoury cheese and sweet apricot goodness. You can even prepare the compote in advance, making it a fantastic choice for last-minute party food or a late-night snack that’s bursting with flavour.
What you need
What you need
  • 400g apricot, pitted and diced
  • 80g sugar
  • 1 lemon
  • A handful of thyme sprigs
  • 6-7 large sourdough slices, cut in half
  • Olive oil, for brushing
  • 3 Primula Original Cheese tubes
  • Fresh mint leaves, to garnish
  • Pistachios, chopped, to garnish
How you do it
How you do it
  • Combine the apricots, sugar, lemon zest, ¼ lemon juice and thyme leaves in a large pan. Bring to a boil over medium-high heat, occasionally stirring as the sugar dissolves.
  • Allow the mixture to come to a full rolling boil. Gently simmer for 30 minutes stirring frequently and removing the white foam occasionally.
  • Cool the apricot in a glass tray and cover the surface with clingfilm to prevent air contact. Set aside to cool.
  • Set out a frying pan on the stove to medium-high heat. Pour some olive oil directly and add the bread slices for the crostini to the pan once it’s hot. Cook for 2 minutes or until the desired colour.
  • When the crostini are toasted, spread Primula Original Cheese generously on top of each crostini, add the homemade compote, and garnish with fresh mint and pistachios.
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