Summer canapes

A few months ago I published a blog on “entertaining a crowd” which focused on a variety of dips for canapes / appetisers. I’ve decided to revisit this subject – this time focusing on something a bit different.

What comes to mind when you think of “Canape” ?

For me, it brings to mind large prissy platters at fancy parties that quite simply overdo things – like thinly sliced carpaccio of beef with quail’s eggs or weird shot glasses filled with foam – who has the time for that?

Well, I like to keep things simple.

The Recipes

These recipes are great for appetisers, breakfast, brunch, lunch or just as a snack or appetizer. All you need is any type of crisp bread, flat bread (e.g. pitta), oatcake, sliced baguette, crackers or you could use a pizza base, sliced into bite-sized portions, toasted, fried or grilled until crispy and topped with the ingredients.

Once assembled all that’s required is a quick drizzle of extra-virgin olive oil.

Flaked salmon crisp breads

I’ve used Peter’s Yard rye flour crisp breads for this recipe. Utterly delicious.

Salmon

Serves 4

Ingredients:

  • 200g hot smoked salmon, flaked
  • 4 – 6 Peter’s Yard crisp breads
  • 1/2 lemon, zest and juice
  • extra-virgin olive oil, for drizzling
  • salt and pepper, to taste

Directions:

  • Arrange the crisp breads into “half moon” shapes and top with the salmon.
  • Drizzle over the lemon juice/zest, olive oil.
  • Serve on a plate in the sunshine!

“Tricolour crisp breads” of tomato, basil and mozzarella

You can grill these crisp breads for a couple of minutes to warm and soften tomatoes and mozzarella.

Tri colour crisp breads

Serves 4

Ingredients:

  • 6-8 cherry tomatoes, halved
  • 100g mozzarella cheese, sliced into small chunks
  • a handful of fresh basil, torn
  • 4 – 6 crisp breads
  • extra-virgin olive oil, for drizzling
  • salt and pepper, to taste

Directions:

  • Brush the tops of each crisp bread with olive oil.
  • In a medium bowl, toss tomatoes, olive oil and mozzarella cheese, salt and pepper together until combined.
  • Drizzle each crisp bread with a little olive oil. Sprinkle with chopped basil. Serve.

(For grilling)

  • Heat the grill to a medium-high heat and grill the crisp breads, on a heat-proof tray, for 2-3 minutes . Serve.

Crackers and Camembert

An old classic. Slightly less colourful than the previous recipes but just as appealing.

Crackers and Camembert

Serves 4

Ingredients

  • 1 round of Camembert (you can also use Brie), sliced into chunks
  • 6-8 crackers
  • Butter, for spreading

Directions

  • Spread each cracker with butter and top with cheese.
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