Preheat the oven to 160°C.Heat butter in a heavy-based pan and cook onions over a low heat until caramelised.Split each pita bread in 2, horizontally. Slice each chevin into 8 rounds.Top each round of pita with a little caramelised onion, a round of goat’s cheese, a few thyme leaves and a drizzle of olive oil. Place under the grill until the cheese begins to brown and the pita is toasted.Top with biltong and rocket leaves and serve immediately.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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