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Goats Cheese and Apricot truffles with Pancetta

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  • 125 ml chopped SAFARI Apricots - finely chopped
  • 15 ml WELLINGTONS chutney
  • 2 x 100 g Fairview Chevin
  • 100 g Shelled Pistachios or Pumpkin seeds - toasted and chopped
  • 12 small slices Pancetta - Optional


  1. Place the cheese in a bowl and use a spatula to soften it slightly.
  2. Add the chutney and chopped apricots and mix well.
  3. Make 12 small truffles.
  4. Place the chopped nuts in a small bowl and roll the truffles in it to coat all round. Just before serving, fold the truffle in the pancetta and secure with a wooden skewer.
  5. Serve with chilled whine wine of bubbles.
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