Pickled apricot bruschetta with Roquefort cheese

(For 4 portions, 8 bruschetta)

Pickled apricot:

• 2 Kaffir Lime Leaves
• 4 Dushi Buttons
• 3 Floregano
• 50gr granulated sugar
• 50ml red wine vinegar
• 200ml water
• 700gr fresh apricot

Bruschetta:

• 4 Floregano
• 8 Dushi Buttons
• 8 Anise Blossom
• 8 slices ciabatta bread
• olive oil
• 80gr Roquefort cheese

Pickled apricot:

• Cut the apricots into wedges. 
• Dissolve the sugar with the water and vinegar and pour into a thick saucepan. 
• Add the Kaffir Lime Leaves, Dushi Buttons and Floregano to the liquid. 
• Bring the pickling liquid to boil for 20 seconds and add the apricot wedges. 
• Bring to boil for another 10 seconds, turn off the heat and place a plate on top of the pan. 
• Let cool down for 15 minutes and transfer into a preserving jar. 
• Let infuse for at least 24 hours before using the pickled apricot. 

Bruschetta:

• Drizzle the ciabatta bread with the olive oil and toast the slices in a hot oven. 
• Add 10gr or Roquefort cheese on one side of each bruschetta and put back in the oven for 30 seconds to slightly melt the cheese. 
• Add 2 to 3 pieces of pickled apricot on the over half of the bruschetta and serve with the Floregano, Anise Blossom and Dushi Buttons. 

Recipe: Franck Pontais