Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 potatoes for boiling/steaming (e.g. Rooster potatoes) (approximately 400 g)
  • 100 g Cherry tomatoes
  • 70 g goat cheese
  • 2 tbsp Pesto
  • A few leaves of basil
  • Salt and pepper
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Preparation time: 15 MIN Cooking time: 15 MIN
  1. Wash and slice the potatoes in thick slices. Place in a pan of cold, salted water and cook for 15 minutes once the water begins to boil. Drain and allow to cool.
  2. Season the goat cheese ricotta with salt and pepper and set aside. Cut the cherry tomatoes in half.
  3. Spread some pesto on a slice of potato, then some goat cheese ricotta. Place half a tomato and a basil leaf on top. Use a toothpick to hold everything together if necessary.


An original, gluten-free canapé that you can change by using thinly sliced smoked ham and a sliver of courgette.

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