Serving notes: Makes 12 rolls
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For the almond pesto
- 3 x 15 packs fresh basil
- 1 small shallot, chopped
- 15 (1tbsp) balsamic vinegar
- 10 (2tsp) Dijon mustard
- 1 garlic clove, chopped
- 150 (1⁄4 pint) olive oil
- 50 (2oz) blanched almonds, toasted
- Juice of 1 lemon to taste
- Salt and ground black pepper
For the focaccia rolls
- 1 olive focaccia loaf, cut into 12 thin slices
- 100 rindless, soft goat's cheese
- 45 (3 level tbsp) black olive tapenade
- 6 slices wafer-thin ham
- Step 1
To make the almond pesto, place all the ingredients except the almonds, lemon juice and seasoning in a food processor and whiz until smooth. Add the almonds and process again. Add the lemon juice and season to taste.
- Step 2
To make the focaccia rolls, use a rolling pin to roll each slice of focaccia to about 3mm (1⁄8in) thick. Spread each slice with a little of the goat's cheese, followed by some tapenade and half a slice of ham. Roll up tightly and secure with cocktail sticks. Place on a baking sheet and cook at 220°C (200°C fan oven) mark 7 for 10-15min or until golden. Pile on to a serving plate and serve with the almond pesto for dipping.
- Step 3
Prepare ahead. Complete the recipe but don't cook. Cover and chill the rolls and pesto separately for up to two days. To use: Cook, garnish and serve.
Try some more of our favourite goat's cheese recipe
Cherry tomato and goat's cheese tart
Goat's cheese and onion slice
Cheese and onion tart
Goat's cheese and red onion filo parcels
Vegetarian green bean and goat's cheese puff
Easy peasy
Remove the goat's cheese from the fridge one hour before using, to make it easier to spread.
Per Serving:
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
