Use delicious Australian cheeses and a generous hint of spice to entertain the vegetarian way. Arranged on rye crisps and garnish with a piece of dill, these hors d’oeuvres are a little bit fancy and will certainly impress your guests.
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Ingredients
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.
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