Quick Goat Cheese Bread with Mint and Apricots

Name: Quick Goat Cheese Bread with Mint and Apricots
Yield: 6 to 8 servings
Ingredients: 1/3 cup olive oil, plus some for greasing; 3 large eggs; 1/3 cup milk; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; Freshly ground pepper to taste; 2 ounces grated Gruyère, aged Cheddar, or Comté cheese; 4 ounces fresh goat cheese; 1 cup chopped dried apricots; 2 tablespoons roughly minced mint leaves or 2 teaspoons dried mint

December 9, 2011

When I ate dinner at the Home of Nathalie Berrebi, a Frenchwoman living in Geneva, she served this savory quick bread warm and sliced thin, as a first course for a dinner attended by lots of children and adults. For the main course, Nathalie prepared rouget (red mullet) with an eggplant tapenade on top, something all the children loved. The entire dinner was delicious, but I especially liked that savory bread with the unexpected flavor combination of goat cheese, apricots, and fresh mint. Now I often make this quick bread for brunch or lunch and serve it with a green salad.

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