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
1 eschalot, finely diced
1 clove garlic, minced
2 Tbsp mixed olives, finely chopped
½ cup dukkah
Dill sprigs, to garnish
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.
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