Mini-plum tomato appetisers with goat’s cheese

Ingredients

• 8 mini-plum tomatoes (Piccadilly type, for instance)
• 400 g goat’s cheese
• 8 wonton sheets
• Oil, balsamic vinegar
• Mustard
• Herbs

Preparation

Slice the mini-plum tomatoes and the goat’s cheese. Bake the wonton sheets until they are crisp. Make small columns by layering slices of mini-plum tomato and cheese. Bake them for a few minutes. Decorate the plate (preferably a white one) with herb vinaigrette and mustard. Using a wonton sheet as a base, add mini-plum tomato columns and top with another sheet of wonton. Serve at room temperature.

Chef: Frank Ferrero, Restaurant Chavela, Barcelona