Mediterranean · pork
Bruschetta with rosemary-fried apricot, sheep's cheese & iberico ham
A summery bruschetta with apricot wedges fried in rosemary and garlic, on a layer of young sheep's cheese and finished with Iberico ham.
20 minQuality Control
What you need
2
peopleHow Maurice does it
pan-frytoast
- 1
Heat the Liquid Gold in a pan over medium heat and add the rosemary sprigs, let them infuse for about a minute.
- 2
Cut the garlic cloves in half and add them to the pan, stir together with the rosemary.
- 3
Cut the apricots into wedges and add them to the pan.
- 4
Add the butter and fry everything together for about 10 minutes in total, until the apricots are soft.
- 5
Meanwhile, toast the slices of bread.
- 6
Cut the sheep's cheese into thin slices and divide the slices over the toasted bread.
- 7
Spoon the fried apricot wedges onto the cheese.
- 8
Garnish with slices of Iberico ham and serve.
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