- Preheat oven to 190°C. Using a 5.5 to 6cm scone cutter or wine glass, cut 12 rounds of pastry. Carefully fit pastry rounds into a mini muffin pan. Using a fork, prick pastry to prevent from rising. Place in preheated oven and bake 10 minutes. Remove from oven and set aside to cool.
- Combine goat’s cheese with yoghurt, herbs, salt and pepper and set aside.
- If large, cut cherries in half and place in small mixing bowl. Add sweet chilli sauce, balsamic glaze, olive oil and garlic. Season with salt and pepper.
- Spoon goats cheese mixture into tart cases.
- Place 2 cherry halves or 1 whole pitted cherry on top. Spoon a little juice over and top with herb leaves.
Tips:
You can make your own pastry, use readymade pastry sheets or use pre baked mini tart or mini vol au vent cases (3-4cm in diameter).
You could replace the goat’s cheese with your favourite blue cheese or a smooth and creamy feta cheese.
