From the canapé at Bécasse, I got the idea of how to use the Woodside goats curd I had in my fridge.
Goats Curd & Tapenade Canapés
½ sheet frozen shortcrust pastry, thawed
100g goats curd
Fresh marjoram for garnish
1. Cut pastry with a circular cookie cutter to make 16 circles. Place in a greased muffin tin and bake blind as per the packet instructions. Remove from oven and cool completely.
2. Top each pastry circle with tapenade and then goats curd. Decorate with marjoram leaves.
Makes 1 cup.
½ cup kalamata olives, destoned
1½ tablespoons small capers
2 sundried tomatoes
½ garlic clove, crushed
(Put above ingredients in a blender and whiz until the desired consistency. Can be chunky or purée.)