This week I’m sharing a selection of easy, delicious little canapés to make for unexpected visitors or to bridge the gap between lunch and dinner over the festive season. The Goats’ Cheese can be a lovely centrepiece on a cheese board. Rolling the cheese in a selection of toasted finely chopped nuts or spices gives it a nice twist. During summer months I like to roll the goats cheese in fresh herbs and edible flavoursome flowers like chive or rocket.
The canapés should provide a burst of tastiness to whet the appetite and be easily held easily with one hand. These gorgeous little Baba Ganoush Pitta Chips are one of my favourite go to snacks. The aubergine is usually cooked over an open flame till smokey and blackened entirely on the outside. This version makes a fine alternative though, make a big batch and it will keep in the fridge for a few days. Then simply scatter a handful of ruby red pomegranate seeds over the top and serve with wedges of pitta and a glass of festive bubbles when your guests arrive.
Canapes
Baba Ganoush Pitta Chips
Serves 6
1 aubergine
2 tbsp olive oil
3-4 tbsp lemon juice, to taste
½ tsp ground cumin
Sea salt
½ pomegranate, seeds removed
4 mini pitta breads, cut into wedges
2 tbsp Greek Yogurt
Mint leaves
Avocado and Salmon on rye
Serves 6
250g smoked salmon
1 avocado, perfectly ripe
Juice of ½ lemon
2 tbsp finely chopped dill
Dark rye bread, sliced thinly
Festive Goats’ Cheese Log
Makes 1
500g soft goats cheese
1 tbsp dukkah
1 tbsp finely chopped chives
1 tsp ground turmeric
1 tsp smoked sweet paprika
1 tbsp nigella seeds
Crackers, to serve
For the Baba Ganoush: Preheat the oven to 200C and cut the aubergine in half lengthways. Brush with olive oil. Place on a tray and roast till the skin is blistering and the aubergine is soft and golden brown. This can take about 40 minutes. Set aside to cool. Discard the aubergine skin and scoop the flesh into a bowl. Add the crushed garlic, a large pinch of sea salt, the cumin and a teaspoon of olive oil. Mash well together with a fork. Set aside.
Toast the pitta chips in the oven till lightly browned. To serve place a teaspoon of the baba ganoush onto each pitta, top with a little yogurt and a mint leaf. Arrange the pitta breads on a serving dish and scatter them all with the ruby red pomegranate seeds. Serve right away.
For the Avocado Toasts: mash the avocado with the lemon juice and chopped dill. Season to taste with salt.
Slice the rye bread as thinly as possible. Use a small round scone cutter to make little rounds out of the bread. Place the bread discs on a baking tray and toast lightly. Remove and top with the avocado mash, a swirl of smoked salmon and a little dill. Serve right away with wedges of lemon.
For the Goats' Cheese Log: Remove the soft goats' cheese from its packaging and form into a log shape. Roll tightly in cling film and place in the fridge. Lay a large A4 sized piece of cling film on your chopping board. Sprinkle the paprika, dukkah, turmeric, nigella seeds and chives in neat little lines or make your own pattern. Lay the cheese log at one end then slowly but firmly roll the log of cheese in the spices, along with the cling film so it ends up being tightly wrapped up. Keep in the fridge till ready to serve. Serve with crackers or Melba toast.
