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Quick dill, caper and goat’s cheese canapés

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

Easy

Easy

Makes enough for 18-20 canapés
5 min

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

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

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

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

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