This is a super easy, festive ‘canibble’ (canapè/nibble!) idea for a starter or party snack. Plump sweet blackberries combine really well with the smooth goats cheese and zingy marinated roasted red onion. You can pop them into a warm oven to soften the goats cheese so it is oozy and delicious…

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

Sourdough focaccia (cut into inch squares)

1 red onion cut into segments

2 tbsp sherry vinegar (or red wine vinegar)

1 teaspoon sumac (optional)

100g blackberries

150g organic goats cheese

1 sprigs fresh thyme

1 tbsp honey for drizzling

𝐌𝐞𝐭𝐡𝐨𝐝

1. Heat the oven to 180c. Cut the onion in half then slice into 2 cm segments. Toss the onion in olive oil and sprinkle with sea salt and pepper. Place on a baking sheet and roast until golden brown and tender for about 18 to 20 minutes. Remove from the oven and gently mix into a bowl with the vinegar and sumac.

2. Now place all the remaining ingredients onto the focaccia and place back into the oven for a couple of minutes until the cheese softens.

View video here…

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