• 1 x 100 g Indezi River Creamery Caprini (soft goat’s milk cheese), aromatic garlic & herb

• 15 ml (1 tbsp) fresh Italian parsley, chopped

• 8-10 dried Turkish apricots, chopped

• 80 ml (⅓ cup) nuts of your choice like macadamias, pecans or almonds, chopped

• 80 ml (⅓ cup) dried cranberries, chopped

Instructions

1. Cut the goat’s cheese into 6-8 even slices. Roll the goat’s cheese in even-sized balls, about 15 ml (1 tbsp) per ball.
2. Mix the parsley, apricots, nuts and cranberries in a flat bowl. Roll each goat’s cheese ball into the mixture, pressing the fruit mixture into the balls to coat them evenly. Repeat with the remaining balls. Store in an airtight container in the fridge until ready to serve as suggested above.

Tips:

1. This recipe will also work very well using the plain Indezi River Creamery Caprini (soft goat’s milk cheese).
2. See the tip with the pastry for the goat’s cheese, red onion and mushroom pastry cups, to make the delicious cheese sticks on the image.