6 5 mins
Print Recipe

Apricot and Goats Cheese Bruschetta

  • 6 slices of Miche, or sourdough bread
  • grilled 150gm Chevre goats cheese
  • Goulburn Valley apricots, drained
  • 100gm honeycomb with honey, for drizzling 8 thyme sprigs
  • Sea salt, for sprinkling
  1. Spread goat’s cheese on grilled bread, top with apricots, pieces of honeycomb, drizzle with honey and scatter with fresh thyme. Season with sea salt and pepper and serve.
Apricot and Goats Cheese Bruschetta

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