Olive, goats cheese & chargrilled vegetable tarts

Christmas means time with family and friends, putting the tight schedule on hold, switching off the email and mobile phone, sleep-ins, and of course … food and wine ….. and lots of it.

Whether your Christmas involves relaxing by the pool or a more sophisticated soiree, put the sparkling on ice and celebrate the end of another year. Take a moment to think about the special moments you have had, what you have achieved, and what’s ahead in the next 12 months. Spoil yourself and your loved ones with indulgent treats and mouth-watering morsels. “Tis the season to be jolly” so just enjoy the moment.

Extremely simple yet packed with flavour, these tarts are perfect for a casual drinks get-together or a Christmas cocktail party. Your vegetarian friends will thank you. Serve with a glass of chilled Dookie Hills Viognier. Makes 20

Olive oil, to grease
20 cocktail canape pastry cups
120g goats cheese
50g chargrilled eggplant, coarsely chopped
10 semi-dried tomatoes, halved lengthways
25g chargrilled red capsicum, cut into thin strips
10 pitted black olives, halved lengthways
20 small fresh basil leaves

1.    Preheat oven to 180°C. Lightly brush a baking tray with oil to grease. Place the pastry cups on the prepared tray.
2.    Divide the goats cheese among the canape cups and arrange the slices of eggplant, semi-dried tomato, capsicum and olive on top.
3.    Bake in oven for 5 minutes or until just heated through. Top with basil leaves and serve immediately.