Moreish canapes

Written by Published on in Main Meals, Recipes, Soups & Sides

Moreish canapesAs you know, dear Reader, there is nothing this Margot likes more than a good party!  For our first countryside Christmas, Jerry and I will be entertaining some of our new neighbours before midnight mass on Christmas Eve so drinks and nibbles will be a must. I’m sure some mulled wine will be in order too or, if I am very lucky, a delicious glass of sloe gin fizz.  First though, I better get cracking and whip up some little bitesize morsels to stop the vicar from getting too tipsy before the service. Here are a few of my festive favourites:

Moreish canapesCHERRY OLIVES

  • Cherry tomatoes
  • Black olives
  • Mozzarella

Slice the cherry tomatoes in halve and scoop out seeds.  Cut a small piece of mozzarella to fit inside the tomato shell and place an olive on top, pressing the olive into place.  Bake in a preheated oven 200 degrees C/Gas mark 6 – the tomato is ready when the outside has softened slightly.  Do not overcook as you will end up with sludgy tomato.

Moreish canapesSMOKED SALMON CROUTONS

  • French bread
  • Crème fraiche
  • Smoked salmon
  • Lumpfish caviar/salmon roe
  • A squeeze of lemon juice
  • Olive oil

Slice thin rounds of French bread no more than ½ cm thick.  Lay them out on a baking sheet and drizzle with olive oil.  Place in a preheated oven 200 degrees C/Gas mark 6 and bake until golden.  Once the croutons are cooked, take them out of the oven and leave on the baking tray to cool.  With a teaspoon, add a small dollop of crème fraiche to the crouton.  Top with a delicate portion of smoked salmon.  Drizzle over lemon juice and top with a small amount of caviar or roe.

Moreish canapesPARMA HAM PRAWN SKEWERS

  • Raw tiger prawns
  • Parma ham
  • 1 tbsp of apple balsamic vinegar
  • 1 tbsp olive oil

Wrap a raw prawn with a small piece of parma ham. Overlap the parma ham until the whole prawn is covered.  Insert a skewer into the middle of the prawn, making sure that the skewer holds the ham to the prawn.  Mix together the oil and vinegar and using a pastry brush, brush each skewer with the mixture.  Cook in a preheated oven 200 degrees C/Gas mark 6 for 7mins.

 

Looks like I might have to leave out a few canapes for Father Christmas too with a glass of something by the fire.  Well, dear Reader, I do want to make sure he leaves something decent under the tree for little old me.  A very merry Christmas to you and yours!Margot