Step 1

Preheat oven to 200°C. Line an oven tray with baking paper. Cut eight 4cm discs from each bread slice. Drizzle with oil and season with salt. Bake for 5 minutes or until lightly crisp.

Step 2

Put goat’s cheese, feta, eschalot and garlic in a small food processor and puree until smooth. Transfer to a large bowl and fold in olives.

Step 3

Roll mixture into 32 balls, about ½ Tbsp each, using lightly-damp hands. Roll truffles in dukkah to coat. Arrange on rye crisps, garnish with dill and serve.