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Martha Collison's goat's cheese & sun-dried tomato bites
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Makes: 20 - 25
Choux bun batter (from my basic choux pastry recipe)
75g drained sun-dried tomatoes
125g pack English soft goat’s cheese
200ml double cream
½ x 25g pack basil, finely chopped
1. Make a batch of choux buns and bake as directed (in my basic choux pastry recipe). Take the drained sun-dried tomatoes and finely chop three quarters of them and thinly slice the rest. Beat together the goat’s cheese, double cream and a little black pepper until smooth and light, then fold in the finely chopped tomatoes and most of the basil.
2. Spoon the mixture into a piping bag and use to fill each choux bun. Squeeze a small smear onto the top of each bun, then top with a slithers of tomato and a few pieces of basil.
Typical values per serving:
This recipe was first published in November 2017.