Ingredients
4 thin slices dark rye bread, cut from a large loaf
2 Tbsp extra virgin olive oil
Sea-salt flakes, to season
100g soft goat’s cheese
200g feta
1 eschalot, finely diced
1 clove garlic, minced
2 Tbsp mixed olives, finely chopped
½ cup dukkah
Dill sprigs, to garnish
Method
-
Preheat oven to 200°C. Line an oven tray with baking paper. Cut eight 4cm discs from each bread slice. Drizzle with oil and season with salt. Bake for 5 minutes or until lightly crisp.
-
Put goat’s cheese, feta, eschalot and garlic in a small food processor and puree until smooth. Transfer to a large bowl and fold in olives.
-
Roll mixture into 32 balls, about ½ Tbsp each, using lightly-damp hands. Roll truffles in dukkah to coat. Arrange on rye crisps, garnish with dill and serve.
You may also like
Little filo tarts with goat’s cheese, peas and crispy pancetta
WATCH: Asparagus Walnut Squash Goats Cheese Salad With Deep Fried Egg
