Courgette and goat’s cheese canapes




  • 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.

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