Savory goat cheese nougat with toasted nuts and apricots

Toast the hazelnuts and peel them; toast walnuts or pecans and pistachios, on the stove or in the oven. Cool.

Julienne the dried apricots, then dice.

Smooth the goat cheese with hazelnut or peanut oil. Mix in the toasted nuts, then the apricots.

Heat part of the heavy cream, take off the heat, dissolve the gelatine in it and pour into the goat cheese mixture.

Whip the remaining cream until supple, not over-whipped; fold in. Season with salt and a pinch of cayenne.

Pour into a small baking tray lined with plastic wrap, forming a 6 by 8 inch (15 by 20 cm) rectangle. Cover and chill overnight.

Trim the edges, cut into 7 bars and freeze an hour or so before finishing.

Just before serving, thinly slice frozen panettone or bread, cut into 1 by 5 inch rectangles and toast. Serve the bars as an appetizer, or cut each into four cubes for amuse-bouche.