Goat Cheese with Apricot Pesto

Lightly toast pistachio kernels in a coated frying pan, cool and chop not too small.

Cut apricots into small cubes. Peel ginger and grate 1/2 tsp finely. Peel garlic and finely dice. Rinse chili pepper, clean, halve, seed and dice as small as possible.

Mix apricots with ginger, garlic, pistachios, chili pepper and 2 tbsp oil. Season the pesto with salt and freshly ground pepper. If the amount is too firm, fold in the remaining oil and season the pesto again.

Cut goat cheese slices in half horizontally. Arrange each with a tiny bit of pesto on small plates or in paper praline molds.

Roll in apricot pesto.

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