Goats cheese and Apricot truffles with Pancetta
Recipe from: Nina Timm
2 x 100 g Fairview Chevin
125 ml chopped Safari sun-dried Apricots - finely chopped
15 ml chutney
100 g Shelled Pistachios or Pumpkin seeds - toasted and chopped
12 small slices Pancetta - Optional
Place the cheese in a bowl and use a spatula to soften it slightly. Add the chutney and chopped apricots and mix well. Make 12 small truffles. Place the chopped nuts in a small bowl and roll the truffles in it to coat all round. Just before serving, fold the truffle in the pancetta and secure with a wooden skewer. Serve with chilled whine wine of bubbles.