Apricot Relish:

• 1 small onion - finely chopped
• 1/4 Cup verjus or white wine vinegar
• 2 Tbsp brown sugar
• 1-1/2 Cup apricots - reconstituted in hot water for 15-20 minutes
• 2 Tbsp raisins - reconstituted in hot water for 15-20 minutes

Pistachio Oil:

• 1/3 Cup unsalted pistachios
• 1/2 C olive oil

Directions:

Place cream and chopped rosemary in a cold metal bowl and whisk until it begins to thicken. Set aside. Cut cheese rounds about 1/4" thick. Top each with a thick layer of the rosemary cream. Cover with plastic wrap and refrigerate until needed. (Note: pierce a toothpick in the middle of the rounds to keep plastic wrap suspended above the cheese.)

Relish: Place onion, vinegar and sugar in a small pan and cook gently for 6-8 minutes to form a light syrup. Drain and chop apricots and raisins and add to the pan. Increase heat to medium and cook for 8-10 minutes until apricots become thick and jam like in consistency. Remove and keep warm.

Pistachio Oil: Place pistachios and oil in a blender and blend until smooth. Strain through cheesecloth.

Brush bread slices on both sides with olive oil. Broil until golden and remove from oven.

Place cheese rounds on a cookie sheet and place under the broiler as close as possible to the heat. Broil until tinged with golden flecks and beautifully glazed.

Place a tablespoon of relish on toast slice and top with a slice of goat cheese. Garnish with watercress or sorrel and a drizzle of pistachio oil.