I don't usually start blogging about a sample sized item I receive but the people at Rigoni di Asiago were kind enough to not only send me bottles of their delicious Nocciolata spread, an apron and the cutest shopping bag that folds into a hazelnut, but among the goodies were these samples of their fruit spreads. After being so joyous about finding my Hazelnut & Cocoa spread, a few days later I opened one of the two flavors they sent. I got a few Apricot ones and one Blueberry, so I went to open the one I had most of. The spread packet states their spreads are sweetened with just apple juice. I taste it and it's like someone just plucked an apricot in it's prime, smashed it a little and there you go. I would think someone giving me smashed fruit would make me unhappy but not this kind. I enjoyed it so much that I had to bake with it. I had just come from the store with fresh goat cheeses (sale got me!) and the honey version just started speaking to me, so here goes a recipe because I was so impressed with the Fior di Frutta sample in Apricot!
Let's Begin.....
- Take 5 1/2 ounces of the "Almost Whole Wheat Rustic Bread" (Recipe here- http://wp.me/p2B5Rd-Sr)
- 2 Tablespoons of the Fior di Frutta fruit spread in Apricot
- 1/2 an ounce of Honey Goat Cheese (fresh and soft kind) and I went by weight, not volume.
- Warm water mixed with Extra Virgin Olive Oil for brushing
Make the dough as instructed and when completed, take the dough and spread it out flat so it can be filled.
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Then spread the Apricot Fruit Spread
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Crumble the fresh Honey Goat Cheese
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Roll and tuck the ends
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Let rest for 20 minutes
While resting, put a dish with water in the oven and turn it on to 450 degrees. I baked mine with the convection going. I also use a glass pie dish because I am starting the oven with the water already in, versus using the pouring when hot method.
Mix warm water with a touch of Extra Virgin Olive Oil and brush loaf. I got creative and did a hash design when it came to slashing the dough. I figure try something different. I just cut an angle one-way and then the other to create a "diamond" like pattern.
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Bake for 15 to 20 minutes, or until done in a 450 degree oven.
Allow bread to cool before slicing, since losing cheese is no fun. I had mine about 8 hours later and this goes great with a fruit and cheese tray, with wine, with a salad or just as is. Enjoy!
Some wonderful facts about the Apricot Fruit Spread:
Get your Fruit Spread! The Fior di Frutta line has one or like for me, I like them all:
- On-line- http://rigonidiasiago-usa.com/our-products/fiordifrutta/organic-fruit-spread-apricot/
- Facebook- https://www.facebook.com/RigonidiAsiagoUSA
- Twitter- https://twitter.com/NocciolataUSA
- Pinterest- http://www.pinterest.com/nocciolata/
- Instagram- http://instagram.com/nocciolatausa
- Also available for sale on Amazon
I received the above product(s) free of charge from Rigoni di Asiago. I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.
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Told you the bag was super adorable![/caption]
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