A really easy and very moreish canapé: crisp rounds of bread topped with pesto, baked goat’s cheese and fresh thyme. A lovely combination and perfect for handing round with drinks.
They can also be served as a starter – here I’d suggest 3 per person, ideally on a bed of rocket, perhaps with slow-roasted cherry tomatoes alongside.
Butter-toasted white bread with pesto and goat’s cheese
Recipe for little goat’s cheese bites – perfect as a canapé.
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Ingredients
- 5 slices sliced white bread (sandwich loaf)
- 1 goat’s cheese log, approx. 200 g
- 50 ml pesto
- Butter, for frying
- Fresh thyme (soft young sprigs), to garnish
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Method
- Using a round cutter, stamp out 10 small rounds of about 5 cm in diameter from the bread slices – they should be slightly larger across than the goat’s cheese log.
- Melt a little butter in a frying pan over a medium heat and fry the bread rounds until crisp and golden on both sides – about 3 min. per side. Leave them to drain on a little kitchen paper.Alternatively, brush the bread rounds with a little oil and bake them in the oven together with the goat’s cheese (next to the cheese on the tray).
- Cut the goat’s cheese into slices about 1 cm thick and lay these on the baking tray too (alongside the bread rounds, if you are baking those).
- Bake the goat’s cheese for about 10 min. in an oven preheated to 200°C, conventional oven (top and bottom heat).
- Take the goat’s cheese out and let it cool slightly. If you have a kitchen blowtorch (crème brûlée torch), you can give the tops a little colour if they need it.
- Spread the bread rounds with pesto, top each with a slice of goat’s cheese and garnish with fresh thyme.
Nutrition
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