Goat’s Cheese & Basil Mille Feuille

method:

• Beat together the goat’s cheese and pesto until smooth. Spoon the mixture into one corner of a plastic freezer or sandwich bag. Chill until needed.
• Snip off about 1cm from the corner of the bag and assemble the mini wafers in stacks of three, piping a blob of cheese mixture from the bag to sandwich the layers together.
• Pipe a smaller blob on top of each and garnish with a small basil leaf. Chill until ready to serve.