A pack of ready-to-bake dough balls from your supermarket makes a very speedy base for these moreish nibbles.
MAKES 24 CANAPES
12 dough balls
a little softened butter
150g pack soft goat’s cheese
1 tablespoon red pesto
1/4 teaspoon chopped thyme leaves
12 cherry tomatoes, halved
salt and freshly ground black pepper
25g Parmesan cheese, finely grated
Step 1 Preheat the oven to 220C/200C fan/gas 7. Line a baking sheet with baking paper.
Step 2 Slice the dough balls in half and then cut a thin slice off the rounded side so both halves sit flat. Butter one side and arrange, buttered side down, on the baking sheet.
Step 3 Mix the goat’s cheese, pesto and thyme together in a small bowl. Spread this on to the unbuttered sides of the dough making sure that it is spread up to the edges, then place one tomato half on top.
Step 4 Season then sprinkle over the Parmesan cheese. Bake for 10 minutes until crisp and lightly golden. Serve warm.
PREPARE AHEAD These can be made 2-3 hours in advance, up to the point where they’re ready for the oven, then baked at the last minute.
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