Prep Time: 10
Cooking Time: 12
- 60.00ml - ricotta cheese
- 60.00ml - grated Parmesan cheese
- 60.00g - soft goat's-milk cheese
- 0.000 - 1 sheet ready-made puff pastry
- 0.000 - tomato and chilli jam (for serving)
Preheat the oven. Place the ricotta, Parmesan and goat's-milk cheese in a mixing bowl and mix thoroughly. Use a biscuit cutter to press out puff-pastry circles (about 5cm in diameter) and place these in a greased muffin tin. Prick the bottom of each pastry circle with a fork. Ladle spoonfuls of the cheese mixture onto the pastry and bake for about 10-12 minutes or until the pastry is puffy and golden brown. Serve these snacks warm with the tomato and chilli jam or sultana grapes soaked in Port.