An explosion of summer freshness and contrasts: the goat tomino cream meets the caramelized sweetness of grilled apricots, the liveliness of the artisanal apricot compote, and the aroma of wild fennel. A refined appetizer or breakfast, perfect for surprising even the most discerning palates.
Work the Tomino with a mixer, adding a drizzle of extra virgin olive oil until obtaining a soft, spreadable cream.
Wash and cut the apricots in half, remove the pit, and slice each half into 2-3 wedges. Brush with a little oil. Grill them on a well-heated grill for 2-3 minutes on each side until they are slightly caramelized. If desired, brush with a drizzle of sunflower honey while still warm to enhance their shine and sweetness.
Toast the slices of bread on a grill or in the oven until golden.
Spread the goat Tomino cream on each slice of bread, add a few teaspoons of Le Purissime Albicocca, place the grilled apricot wedges on top, and add some slices of fresh chili (if desired).
Finish with black pepper, sprigs of wild fennel or fresh dill, and if desired, a few extra drops of Le Purissime Albicocca.
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.
Italy, 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 |
