- Wash and slice the potatoes in thick slices. Place in a pan of cold, salted water and cook for 15 minutes once the water begins to boil. Drain and allow to cool.
- Season the goat cheese ricotta with salt and pepper and set aside. Cut the cherry tomatoes in half.
- Spread some pesto on a slice of potato, then some goat cheese ricotta. Place half a tomato and a basil leaf on top. Use a toothpick to hold everything together if necessary.
An original, gluten-free canapé that you can change by using thinly sliced smoked ham and a sliver of courgette.