Geitost Pate with Apricots and Pistachios


  • 5 slices of Geitost about 5 mm (3/16") thick
  • 8 dried apricots
  • a handful of shelled roasted salted pistachios
  • Aluminium foil


  • Preheat oven to 190 C (350 F).
  • Slice the apricots in half vertically so one side is without peel. Chop pistachios coarsely.
  • Place a slice of Geitost on the front third of a sufficiently large piece of aluminum foil, cover the entire surface with an even layer of apricot halves.
  • Place a second slice of Geitost on top and sprinkle with half of the pistachios.
  • Repeat step 3 and 4 and top with last slice of Geitost.
  • Wrap the entire block in aluminum foil as firmly as possible and place in the oven in the middle rack. Turn oven off and leave the pate in the cooling oven for about 1/2 hour.
  • Take out of the oven and place the pate between two cutting boards. Place in the fridge and put a water-filled bowl or heavy cans on top to weight the cheese down. Let the cheese cool completely for several hours.
  • Cut into slices with a sharp knife. To serve take a slice of bread, spread some soft goat cheese on the bread and top with a slice of the Geitost pate.