Prosciutto & Goat’s Cheese Hearts

Earthy goat’s cheese and salty prosciutto are a match made in heaven with these cute little savouries. Finished with a drizzle of honey and a sprinkling of fresh thyme, your guests won’t be able to stop at just one! And while these hearts were developed especially for my Valentine’s menu there is absolutely no reason why you can’t make these for any occasion. Simply change the heart shape to a round instead and you’ve got yourself a super versatile and elegant little canape. The hardest part about making these is clarifying the butter which I take you through step-by-step or you can always purchase some Ghee from your local supermarket if you prefer.

The secret’s in the base

It’s funny the cooking memories that you gather over the years. My obsession with Bearnaise sauce, making batch after batch of Swiss meringue buttercream for a massive cake order (I think I cracked 100 eggs that day), and of course learning how to make clarified butter. You see it was one of the first things we learnt at catering college as it was essential for making canapes. Fast forward way too many years and here I am using it (again) to make a mouth-watering, moreish savoury that you’ll want to keep in your repertoire for years to come.

Clarified butter vs Ghee

Clarified butter is just butter that’s melted to remove water and milk solids. The result is a clear, golden, pure fat with a high smoke point which means you can fry bread in it and achieve a crispy buttery finish and neutral flavour. Ghee is similar to clarified butter however the pure fat is cooked a little longer resulting in a nutty flavour. Both are suitable for this recipe.

Why you’ll love these Prosciutto & Goat’s Cheese Hearts

A perfect flavour pairing: Creamy, earthy goat’s cheese and salty prosciutto are beautifully balanced by sweet honey and fragrant thyme.

Elegant yet simple: They look refined and impressive, but are surprisingly straightforward to make.

Versatile for any occasion: While perfect for Valentine’s Day, simply change the shape and they become an effortless canapé for year-round entertaining.

Make-ahead friendly: Several elements can be prepared in advance, making them ideal for stress-free hosting.

Guaranteed crowd-pleasers: Small, indulgent bites that guests will keep reaching for.

Planning an Afternoon Tea at Home? Here are some handy links to get you started

Hosting an Afternoon Tea

Themes for Afternoon Tea

Afternoon Tea Timeline

Cheat’s Afternoon Tea

How to make Prosciutto & Goat’s Cheese Hearts

Make the clarified butter (or use store-bought Ghee if you prefer).

Cut the butter into rough cubes then melt in a small saucepan over a low heat. Don’t stir, just leave it until no traces of butter remain and a white foam has formed on top.

Remove from the heat. Take a small bowl and a teaspoon and carefully remove the white foam a little bit at a time – try not to take too much butter with you. Tap it into the bowl. Repeat until only the yellow butter remains. Any remaining milk solids will settle at the bottom of the pan. Leave to rest while you make the hearts.

Cut out the hearts

Cut out 12 bread hearts using a heart shaped cutter. The one I used was about 6cm from end to end. You should be able to get two hearts per slice of bread. TIP: Save a couple of offcuts for testing the butter temperature.

Set up a plate or small tray lined with paper towel.

Place a large frying pan over low to medium heat. Carefully pour the clarified butter into the frying pan making sure not to add the white milk solids that have settled at the bottom of the saucepan.

Heat the butter for 30 seconds then add a little offcut of bread. If it sizzles immediately, then your butter is ready, if not, then wait another 15 seconds and test again with a fresh offcut until you get the sizzle effect. Remove the offcut.

Add the hearts as quickly as possible. Cook on one side (this won’t take long so keep an eye on them), then turn and cook on the other side. I find tongs faster than a spatula.

Remove from pan then drain on paper towel.

Store the hearts in an airtight container in the fridge for 24 hours.

When you are ready to assemble

Re-crisp the hearts: Preheat the oven to 160 C fan / 320 C fan. Place the hearts on a small baking tray and cook for 5 minutes. Cool completely on a wire rack. They should be nice and crispy and ready for topping.

Thyme: Reserve 12 small thyme sprigs for the garnish then strip the remaining thyme leaves from their stems and place in a small dish – you’ll need about a teaspoonful.

Prosciutto: Cut each slice of prosciutto in half lengthways. Remove any excess fat if necessary then scrunch up each piece into a parcel. Leave on your board.

Add the goat’s cheese

Take a heart base and spread a little goat’s cheese in the centre.

Finish with the rest of the toppings

Place a portion of the prosciutto on top of the goat’s cheese. Drizzle with the honey then add a sprinkling of fresh thyme leaves. Finish with a thyme sprig placed at an angle similar to an arrow to complement the heart shape.

Serve on a plate or platter.

Frequently Asked Questions about my Prosciutto & Goat’s Cheese Hearts

Can I use a round cutter instead and what size do you recommend? Yes a round cutter makes these super versatile. I would suggest a 5cm / 2 inch size.