I made up this recipe to make the most of some sweet, juicy end-of-season apricots. They work in perfect harmony with tangy goats cheese. Add a sprinkle of fresh rosemary and you're in business.
These could also work well served with mixed leaves as a light lunch.
150g soft goats cheese
3 stalks of fresh rosemary, leaves finely chopped
In a bowl, mix the rosemary with the goats cheese.
Half and de-stone the apricots.
Top each apricot half with a teaspoon of the cheese mixture.