Preparation 30 minutes – Chilling 12 hours – 28 appetizers
250 g soft goat cheese, 1 tbsp hazelnut oil, 40 g hazelnuts, 40 g wallnuts, 40 g pistachios, 40 g dried apricots, 60 ml heavy cream, 4 gelatin sheets, 1 pack of toast breas, salt, pepper.
In a hot pan, toast hazelnuts and remove the skin. And set aside.
In the same pan, toast the nuts and pistachios, set aside.
Crush some pistachios for decoration.
Soak the gelatin sheets in a bowl of cold water.
Cut the apricots into small pieces.
In a salad bowl, with a spatula, soften the goat’s cheese with 1 tbsp hazelnut oil.
Add the hazelnuts, walnuts, pistachios and diced apricots, mix well.
In a small saucepan, heat without boiling 60 ml of cream, remove from heat, add the drained gelatine leaves.
Pour this mixture over the goat mixture and combine all.
Season to taste.
Place the mixture in a small square pan to be about 2 cm thick and refrigerate at least 12 hours.
Using a rolling pin, flatten slices of bread and toast them.
When serving, cut the slices of bread into 8 pieces and cut out cubes of goat cheese nougat the size of the piece of toast.
Place 1 nougat cube between 2 pieces of toasted bread and secure with a toothpick.
Serve, sprinkled with crushed pistachios.