The combined flavors of the sweet-tart apricots and fresh goat cheese call for an un-oaked Viognier, Sauvignon Blanc, or dry Riesling.
INGREDIENTS
Apricot coins (Makes 40; serves 10 to 12)
4 ounces fresh goat cheese
2 teaspoons milk, more if needed
40 dried apricots (about 6 ounces), preferably Turkish
2 teaspoons honey
1 tablespoon finely chopped fresh thyme leaves (or 1 1/2 teaspoon dried thyme)
40 candied walnut halves (see recipe below)
Candied walnuts (Makes 1 cup)
1/4 cup powdered sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
4 ounces walnut halves (about 1 heaping cup, don’t use pieces)
Monterey Jack-Emmentaler fondue with fennel and tomatoes (Serves 4 to 6)
1 tablespoon olive oil
2 small fennel bulbs (about 1 1/4 pounds), cut into 1/4-inch dice
3 medium plum tomatoes (about 3/4 pound), seeded and cut into 1/4-inch dice
Salt and freshly ground pepper
9 ounces Emmentaler cheese, coarsely grated
6 ounces Monterey Jack cheese, coarsely grated
2 tablespoons flour
1/4 teaspoon cayenne
3/4 cup good quality, slightly fruity white wine such as Riesling
Focaccia or rustic Italian bread (about 1 1/2 – 2 pounds), cubed
PREPARATION
For the apricot coins
- In the bowl of a stand mixer (or use a medium-sized bowl and a wooden spoon) place the cheese and milk. Using the paddle attachment, whip the cheese (or stir vigorously) for at least 5 minutes, or until it is very smooth and creamy. If the cheese is still crumbly, add more milk 1/2 teaspoon at a time.
- To assemble, spread about 1/8 teaspoon of cheese on each apricot. (If using California apricots, put the goat cheese on the shiny side.) Drizzle a little honey over the cheese and top with a light sprinkling of thyme. Place a walnut half on top, arrange the apricots on a platter, and serve.