Prep Time

30 MINS

Cook Time

10 MINS

Serves

1 PERSON


Ingredients

  • 100g Kapiti Kikorangi
  • 2 firm peaches
  • 25g toasted macadamia nuts roughly chopped
  • 5ml Extra virgin olive oil
  • Danish cracker bread
  • 1 small handful washed watercress

Method

  • Remove Kikorangi from the fridge and allow to reach room temperature.
  • Quarter the peaches with skin and stone removed, rub with olive oil and grilled evenly.
  • Lay all the ingredients together on a plate in any order, with the blue cheese loosely crumbled all over.

HOT TIP

Walnuts, almonds, chestnuts and even hazelnuts are a great match with Kikorangi.

Try toasted pumpkin seeds as a great substitute for those with nut allergies.

 

FEELING WILD?

Buy a good quality 70% dark chocolate and roughly break over the cheese.

Or drizzle with Manuka honey for a wild yet unmistakable cheese match.

 

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