Serengeti Sunset Apricots Gouda (Printable view)

Sweet apricots and smoky Gouda create vibrant layers inspired by the sunset's hues.

# What You Need:

→ Fruit

01 - 12 dried apricots, deep orange and plump

→ Cheese

02 - 7 oz smoked Gouda cheese, sliced into thin rectangles

→ Garnish (optional)

03 - 1 tbsp chopped fresh chives
04 - 1 tbsp toasted pumpkin seeds
05 - Freshly ground black pepper, to taste

# How To Make:

01 - Place parchment paper or a serving platter on a clean work surface.
02 - Arrange dried apricots in a horizontal row with slight overlap to form the first band.
03 - Position smoked Gouda slices directly above the apricot layer, ensuring edges touch and slightly overlap the apricots.
04 - Continue layering apricots and smoked Gouda, achieving at least three bands each to evoke the sunset gradient.
05 - Gently press each layer to maintain neatness and alignment of the bands.
06 - Sprinkle with chopped chives, toasted pumpkin seeds, and freshly ground black pepper as desired.
07 - Serve immediately using a sharp knife for clean slices or provide cocktail picks for easy enjoyment.

# Expert Advice:

01 -
  • It looks like you spent hours on it, but you'll have it ready in fifteen minutes flat.
  • The smoky cheese against the bright sweetness of apricots creates this unexpected magic that makes people ask for the recipe.
  • It's naturally vegetarian and gluten-free, so there's no scrambling when someone mentions their diet.
02 -
  • Don't slice your Gouda too thick or the whole thing becomes hard to eat—aim for almost translucent slices that drape beautifully.
  • If your apricots are dried out and tough, soak them in warm water for five minutes first; they'll soften just enough to handle without falling apart.
03 -
  • Chill your Gouda slightly before slicing—it'll cut more cleanly and won't stick to itself.
  • Toast your pumpkin seeds yourself if you have time; the difference between raw and toasted is the difference between missing something and tasting it.
Go Back