24 mini vol-au-vent pastry shells

4 oz (125 g) fresh goat cheese, at room temperature

24 small leaves fresh basil

2 tablespoons (30 ml) pumpkin seeds, toasted

2 radishes, cut into julienne

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

Place pastries on the baking sheet. Divide cheese among each pastry cavity. Bake for about 15 minutes or until puff is crisp and cheese is warm.

Garnish with basil and pumpkin seeds. Top with radish julienne.

Serve warm or at room temperature.

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