In addition, we can use a flat bread or a cracker as a base, or even a vol au vent puff pastry. On this occasion I have used an oats flat bread, although for the next time I’m going to use a multi-seeds crakers to add flavor and some more color.
Ingredients for 10 goat cheese and roasted cherry tomato canape:
- 10 flat bread or multi-seeds crakers
- 10 cherry tomato
- Olive oil
- Salt and pepper
- 180 g cheese bechamel sauce
How to make goat cheese and roasted cherry tomato canape:
First, make the goat cheese bechamel and let it cool in the fridge for 2 hours. After this time, take it out of the fridge to take the room temperature and continue with the recipe.
Then, roast the tomatoes: wash and dry it and put it in a oven plate. Add a splash of olive oil and salt and pepper to taste. Bake about 15 minutes or until roasted (tomatoes will begin to crack above) in the oven preheated to 150 ºC.
Place the cheese bechamel in a pastry bag (I used a star nozzle), place it vertically on the cracker and squeeze until have the desired cheese portion on the cookie.
Finally, topped with a roasted cherry tomato and a few fresh oregano leaves.
Isn’t yummy?
Taste it and share your foodie experience!