First and foremost, I need to credit this post to my friends Amy and Hamish who cooked up a storm in our kitchen recently. Amy made some amazing sweet creations – all of which were gluten free – which will need to be the subject of a later post once I get the recipes from her and try to replicate them. Hamish was the general supervisor and made the delicious fig, chèvre and prosciutto/ almond canapés that are pictured below.
So here are 4 simple, easy savoury canapé combinations:
Select some ripe, vibrant heirloom, roma or truss tomatoes. Cut the tomatoes in half, add to a bowl, add a few torn basil leaves and splash with olive oil and season with salt and pepper and stir to combine. Refrigerate until you are ready to compile the caprese bites, ideally shortly before serving. When ready to compile, thread a piece of basil on to a cocktail stick, then add half a bocconi ball and finish with a tomato half (with the cut half facing up). Arrange on a serving dish, drizzle with a little extra olive oil and season with salt and pepper to serve.
Watermelon, feta and mint bites:
Simply cut watermelon into squares or triangles, top with a piece of feta, garnish with mint and drizzle with olive oil and lemon and crack over some black pepper and serve. (You can cut the watermelon in advance and marinate in the olive oil and lemon juice if you wish)
Hamish’s Grilled figs with chevre and almonds/ prosciutto
Cut fresh figs into quarters, drizzle with a little olive oil and honey, top with a small slice of chèvre and warm under the grill for about 5 minutes. Top or wrap in prosciutto or simply top with a smoked or roasted almond for a vegetarian version
Baby Salmon and Avocado, Coriander frittatas
This is an adaptation of Donna Hay’s baby salmon frittata recipe – I increased the volume of the frittatas a little and instead of the classic salmon and cream cheese combination, I opted for a healthier guacamole as the spread.
Frittata base ingredients
3 eggs, 2 tablespoons single cream, 1 tablespoon chopped fresh herbs (dill is classic combination, but you could use coriander, parsley or chives)
A couple of slices of smoked salmon, cut into small squares
Guacamole – 1 small ripe avocado, ½ lemon, Generous grab of fresh coriander, chopped, Salt and pepper
To make frittatas, preheat over to 150 degrees. Whisk together eggs and cream, season with salt and pepper. Grease a 12 dish mini muffin pan and pour egg mixture evenly amongst tray. Cook in over for 6 – 10 minutes, until set. The frittatas may rise up a little, but they will deflate back down.
Using a fork or a mortar and pestle, smash the avocado together with the lemon juice, coriander and salt and pepper.
When ready to serve, top the frittatas with half a teaspoon of the guacamole mixture, then top with a small piece of salmon. Add the frittatas to a serving dish, season with salt and pepper and serve.