Cheese and Herb Shortbread with Goat's Cheese, Tomato and Basil

Cheese & herb shortbread with goat’s cheese, tomato & basil

- Makes 20 –

100g flour

1tbsp thyme and parsley, finely

chopped

75g butter

1 egg yolk

25g parmesan cheese

Salt and black pepper

10 cherry tomatoes (you can use shop bought sun-blush tomatoes)

150g goat’s cheese

50g pine nuts, toasted and finely

chopped

Fresh basil

3tbsp balsamic vinegar, reduced

to 1tbsp (optional)

1. Cut the cherry tomatoes in half and place in a very low oven to dry out,

approximately 2 hours.

2. For the parmesan biscuits, blend the flour and herbs together and then add

the butter, parmesan and the egg yolk. Pulse to bring the mixture together

to form a dough. Roll into a tube about 3cm in diameter, wrap in clingfilm

and then refrigerate for 30 minutes.

3. Slice into 3-4mm round slices and place on a baking sheet. Bake in a

preheated oven at 170˚C for about 20 minutes.

4. Cut the rind away from the goat’s cheese and blend to a smooth paste. Roll

into a tube slightly smaller than the biscuits and then roll in the pine nuts.

Leave to set in the fridge and then slice into 1.5cm rounds.

5. Place a slice of goat’s cheese on top of a biscuit, top with a tomato half and

a basil leaf. If using, drizzle over a small amount of balsamic vinegar before

serving.