An explosion of summer freshness and contrasts: the Goat Tomino cream meets the caramelized sweetness of grilled apricots, the liveliness of artisanal apricot compote, and the aroma of wild fennel. A refined appetizer or breakfast, perfect for surprising even the most demanding palates.
Work the Tomino with a mixer with a drizzle of extra virgin olive oil until you obtain a soft and spreadable cream.
Wash and cut the apricots in half, remove the pit, and cut each half into 2-3 wedges. Brush with a little oil. Grill them on a very hot plate for 2-3 minutes on each side, until they are slightly caramelized. If desired, brush with a drizzle of sunflower honey while they are still hot to enhance the shine and sweetness.
Toast the slices of bread on a grill or in the oven until golden brown.
Spread the Goat Tomino cream on each slice of bread, add a few teaspoons of Le Purissime Apricot, place the grilled apricot wedges on top, and add a few slices of fresh chili pepper (if desired).
Finish with black pepper, sprigs of wild fennel or fresh dill, and, if you like, a few extra drops of Le Purissime Apricot.
Consume immediately to fully appreciate the textures and aromas. The grilled apricots can be prepared a few hours in advance and stored in the fridge.
Italia, Lazio
| Energy (kcal) | 334.09 |
| Carbohydrates (g) | 30.28 |
| of which Sugars (g) | 10.57 |
| Fat (g) | 22.85 |
| of which Saturates (g) | 3.26 |
| Protein (g) | 2.98 |
| Fiber (g) | 1.47 |
| Sale (g) | 0.2 |
