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Ingredients
Method
- 375g ready-rolled puff pastry
- 80g soft goat’s cheese
- 120 red pesto
- 20 cherry tomatoes, halved
- Basil leaves
- Preheat the oven to 200C. Line 2 baking trays with paper. Cut the unrolled pastry into 20 equal squares, and place them onto the trays. Top each one with a piece of goat’s cheese, ½ tsp of pesto and 2 halves of cherry tomato. Bake for 20 mins, or until puffed and golden. Serve warm, topped with a grind of black pepper and some basil leaves - perfect!
30 mins
Makes 20
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