Quick dill, caper and goat’s cheese canapés

Name: Quick dill, caper and goat’s cheese canapés
Yield: Makes enough for 18-20 canapés
Ingredients: 115g/4oz soft goat’s cheese; 2 tsp tiny capers, drained and rinsed (if you can only find regular size capers, chop them a little smaller); 1 tsp lemon juice; a pinch of cayenne pepper; 1 tbsp chopped dill; Small squares of rye bread or tiny pastry cases and fresh dill sprigs, to serve

Portion size: Makes enough for 18-20 canapés
5 min
Difficulty: easy

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Combine soft, crumbly goat’s cheese with fresh dill, capers and lemon to make Judith Hann’s easy, vegetarian canapés. Or try this spread on a toasted bagel with smoked salmon for a quick lunch.

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Ingredients

115g/4oz soft goat’s cheese
2 tsp tiny capers, drained and rinsed (if you can only find regular size capers, chop them a little smaller)
1 tsp lemon juice
a pinch of cayenne pepper
1 tbsp chopped dill
Small squares of rye bread or tiny pastry cases and fresh dill sprigs, to serve

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Method

Mix together the goats’ cheese, capers, lemon juice, cayenne pepper and chopped dill. Spoon 1 teaspoon of the mixture onto small squares of rye bread or into pastry cases and top with a sprig of dill.

Recipe from Herbs: Delicious Recipes and Growing Tips to Transform Your Food by Judith Hann