Tomato and goats’ cheese doughballs
Prep time less than 30 mins
Cook time less than 30 mins
Makes 24 canapés
From Mary Berry Cooks
These delicious little meat-free canapés can be prepared to the end of step four and baked at the last minute. If liked, omit the tomatoes and use 100g/3½oz of sliced roasted red peppers from a jar instead.
Preheat the oven to 200C/400F/Gas 6.
Slice the doughballs in half and then cut a thin slice off of the rounded side so that both halves have a flat base to stand on. Butter the upper side and arrange on a baking tray lined with baking paper.
Mix the goats’ cheese, pesto and thyme together in a small bowl. Spread this onto the buttered side of the doughballs, making sure that it is spread up to the edges.
Slice the tomatoes into thick slices and put one slice on top of each doughball half. Season with salt and freshly ground black pepper and then sprinkle over the parmesan cheese.
Bake for 10 minutes, or until crisp and lightly golden-brown. Serve warm.
- 12 ready-made doughballs
- a little soft butter
- 150g/5½oz tub soft goats’ cheese
- 1 tbsp red pesto
- ¼ tsp chopped thyme leaves
- 12 cherry tomatoes
- salt and freshly ground black pepper
- 25g/1oz parmesan (or vegetarian alternative), finely grated
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