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
- 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.
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