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Ingredients

4 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
80ml (1/3 cup) balsamic vinegar
70g (1/3 cup, firmly packed) brown sugar
300g goats cheese, at room temperature, crumbled
1 x 200g pkt blue cheese, at room temperature, cut into 8 wedges
8 small pears, cored, cut into thick wedges
8 sprigs fresh thyme
Baby rocket, to serve

Method

Step 1 Preheat oven to 220°C. Line 2 baking trays with non-stick baking paper. Use a round 11cm-diameter pastry cutter to cut 16 discs from the pastry. Place half the discs on the lined trays. Use a round 9cm-diameter pastry cutter to cut 8 discs from the centres of the remaining discs. Discard discs. Place remaining pastry rings on top of the discs on the trays to create a border.
Step 2 Bake the pastry in oven for 10 minutes or until puffed and golden. Remove from oven. Use a clean tea towel to gently press down the centres of the pastry to form cases.
Step 3 Meanwhile, place the vinegar and sugar in a small saucepan over medium-low heat. Cook for 4 minutes or until the sugar dissolves and the mixture thickens. Set aside to cool.
Step 4 Divide the goats cheese, blue cheese and pear among the pastry cases. Sprinkle with thyme. Drizzle over the balsamic glaze and serve with rocket.

Pear & blue cheese pizzette with balsamic glaze

How to make Pear & blue cheese pizzette with balsamic glaze

Ingredients

Method