Cherries, seasoned and soaked in red wine and mixed with creamy goat’s cheese to form mini tarts.
150g Soft Goat’s Cheese Log
375g pack Ready Rolled Puff Pastry
100ml Red Wine
½ tsp Dried Thyme
Black Pepper and Sea Salt
12 Hole Shallow Pie Tin
Pre-heat the oven to 200°C/Gas Mark 6.
Place the cherries, red wine, thyme, some black pepper and a pinch of salt in a small saucepan and gently bring to the boil. Cover and simmer for 15 minutes, allow to cool, then remove the stones and cut each cherry in half.
Unroll the pastry and, using a cutter, cut 12 circles to fit the pie tin holes.
Grease the base of the holes with some olive oil and then line them with the pastry circles.
Slice the goat’s cheese log into 12 slices and place one on top of each pastry base.
Top each with 3 halves of cherries and drizzle over any of the remaining cooking juices. Grind a little black pepper over and bake in the oven for 15 minutes.
Decorated with some sprigs of fresh thyme and serve warm or cold.