Biltong and Goat’s Milk Cheese Pizzettes
- 2x 100g logs of chevin (goat’s milk cheese)
- 2 onions, sliced
- 2 Tbs Butter
- 8 baby pitta breads
- A few sprigs of fresh Thyme
- 2 Tbs Olive Oil
- TO SERVE
- 50g Biltong sliced
- Wild Rocket
Preheat the oven to 160°C.
Heat butter in a heavy-based pan and cook onions over a low heat until caramelised.
Split each pita bread in 2, horizontally. Slice each chevin into 8 rounds.
Top each round of pita with a little caramelised onion, a round of goat’s cheese, a few thyme leaves and a drizzle of olive oil. Place under the grill until the cheese begins to brown and the pita is toasted.
Top with biltong and rocket leaves and serve immediately.