Goat Cheese and Radish Pastry Hors d’oeuvres
Goat Cheese and Radish Pastry Hors d’oeuvres
Ingredients
- 24 mini vol-au-vent pastry shells
- 4 oz (125 g) fresh goat cheese, at room temperature
- 24 small leaves fresh basil
- 2 tablespoons (30 ml) pumpkin seeds, toasted
- 2 radishes, cut into julienne
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
- Place pastries on the baking sheet. Divide cheese among each pastry cavity. Bake for about 15 minutes or until puff is crisp and cheese is warm.
- Garnish with basil and pumpkin seeds. Top with radish julienne.
- Serve warm or at room temperature.
Goat Cheese and Radish Pastry Hors d’oeuvres