To make the almond pesto, place all the ingredients except the almonds, lemon juice and seasoning in a food processor and whiz until smooth. Add the almonds and process again. Add the lemon juice and season to taste.
Step 2
To make the focaccia rolls, use a rolling pin to roll each slice of focaccia to about 3mm (1⁄8in) thick. Spread each slice with a little of the goat's cheese, followed by some tapenade and half a slice of ham. Roll up tightly and secure with cocktail sticks. Place on a baking sheet and cook at 220°C (200°C fan oven) mark 7 for 10-15min or until golden. Pile on to a serving plate and serve with the almond pesto for dipping.
Step 3
Prepare ahead. Complete the recipe but don't cook. Cover and chill the rolls and pesto separately for up to two days. To use: Cook, garnish and serve.
Try some more of our favourite goat's cheese recipe
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
