Now that party season is upon us and the wedding season is almost in full bloom, we have started to think about our welcome drinks and canapés for the Arbutus upcoming events. Take a read below for some canapé inspiration.
Parma ham and mozzarella bites
You can have these on your buffet table in just 20 minutes
2 x 90g packs (8 slices in each) Parma ham
50g pack wild rocket
150g pack mini mozzarella
240g pack sun-blush tomatoes
1tbsp balsamic vinegar glaze
Lay a sheet of Parma ham on a board, add a few rocket leaves, a ball of mozzarella and a sun-blush tomato, season and roll into a neat wrap. Repeat with all the Parma ham slices.
Put on a platter drizzled with balsamic glaze and serve immediately or chill for a few hours until ready to serve.
Smoked salmon and pea vol au vent
18 ready-to-cook frozen vol au vents
1 egg, beaten
150g cream cheese
Juice of 1/2 lemon
150g petit pois, defrosted
150g pack hot smoked salmon, flaked
1tbsp chives, finely chopped
Brush the vol au vents with the egg then cook and cool the vol au vent cases according to pack instructions. Combine the cream cheese, lemon juice and peas in a food processor, season with black pepper then lightly pulse until just combined.
Fill the pastry cases with the cream cheese mixture. Top with the salmon and garnish with the chives.
For more information on catering for your next event contact us on firstname.lastname@example.org.