A Mediterranean-inspired pastry bite layered with fragrant basil pesto, creamy goat’s cheese and sweet roasted capsicum.
If you’re looking for a vegetarian appetiser with plenty of flavour, these goat’s cheese, pesto and roasted capsicum pastry shells are an easy winner. The combination of fragrant basil pesto, tangy goat’s cheese and naturally sweet roasted red capsicum works beautifully with the crisp pastry shell.
They make a colourful addition to a grazing platter and are perfect for entertaining, brunch, drinks or a relaxed lunch.
Ingredients
- Pasteles Bakehouse pastry shells
- Basil pesto
- 150–200g soft goat’s cheese
- 1 roasted red capsicum
- Fresh basil leaves, to garnish (optional)
- Extra pesto, to drizzle (optional)
Method
1. Prepare the capsicum
If using whole roasted capsicum, remove the skin, seeds and stem. Pat dry with paper towel to remove any excess moisture, then cut into thin strips.
You can roast the capsicum yourself or use good-quality jarred roasted capsicum for a quicker option.
2. Add the pesto
Spoon a small amount of basil pesto into the base of each pastry shell. Spread gently to create an even layer, taking care not to overfill the shell.
3. Add the goat’s cheese
Crumble the goat’s cheese over the pesto. Don’t worry about making each one perfectly uniform — the rustic look works beautifully for these little tarts.
4. Finish with roasted capsicum
Place a thin strip or two of roasted red capsicum on top of the goat’s cheese.
5. Garnish and serve
Finish with a tiny basil leaf or a light drizzle of pesto if desired. Serve at room temperature or slightly chilled.
Make them your own
For extra flavour, try adding a small sprinkle of toasted pine nuts, fresh basil or a little cracked black pepper before serving.
The result: crisp pastry, creamy and tangy goat’s cheese, fragrant pesto and sweet roasted capsicum come together for a simple appetiser with plenty of Mediterranean flavour.