Courgette and goat’s cheese canapes

Ingredients

• 50 g hazelnuts
• 4 sprigs fresh mint, 2 sprigs finely chopped, 2 sprigs left whole for garnish
• 50 g sun-dried tomatoes, drained and diced
• 300 g creamy goat’s cheese
• 2 tbsp olive oil
• 2 courgettes, shaved into thin strips

Method

• Heat a frying pan and dry fry the hazelnuts until browned. Allow to cool, then roughly chop.
• In a bowl, mix the hazelnuts, mint, tomatoes, cheese and oil. Season with salt and black pepper. Place 1 tsp of the mixture at the end of each courgette strip and roll up. Secure with cocktail sticks. Chill until ready to serve. Garnish with mint.

http://recipes-plus.co.uk/