Canapés are a perfect party nibbler or a welcome appetiser for your guests. However they are often viewed as a tricky food to prep, as they are so small and there are loads to do. Fear not, Arbutus Catering team have made Canapés easy for you.
Here are a few of our simple yet tasty Canapé recipes.
First up is mini jacket potatoes
500g bag new potato
1 tbsp olive oil
75ml half-fat soured cream
small bunch chives
Heat oven to 190C/170C fan/gas 5. Prick the potatoes with a fork, rub with the oil, then toss with sea salt. Arrange on a baking sheet and bake for 1 hr. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives, and serve.
Next, Parma ham and cheese rolls
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.
And now for the sweet tooth...
Cream tea bites
Split 6 scones. Sandwich them together with a 227g tub of clotted cream and ½ a jar of strawberry jam. Cut into quarters and serve like triangular sandwiches, pointy-side up.
Mini chocolate ice balls
Use a melon baller to scoop 25 small balls of vanilla ice cream from a 500g tub. Freeze on a tray for 1 hr until solid. Melt 200g dark chocolate and spread 100g finely chopped pistachios on a tray. Dip the balls in the chocolate using a cocktail stick, then roll in the nuts and freeze for 30 mins or until serving.
Buy 2 x 350g Madeira sponge cakes. Trim, then cut into 20 x 3cm cubes. Freeze until solid. Heat 200ml double cream, then remove from heat and stir in 200g chopped white chocolate until melted. Cool a little. Spread 2 cups of desiccated coconut on a tray. Dip each frozen cake completely into the chocolate, then roll in the coconut to coat all sides. Firm up on baking parchment for at least 30 mins before serving.
Use a 4cm pastry cutter to cut out 20 circles from bought lemon tarts (you’ll need 2 large tarts). Top each with a raspberry and dust with icing sugar.
There we have it, simple Canapés for your next party, no excuse. If you would like to discuss an outside catering event please contact Arbutus Catering on 07818 673339 or firstname.lastname@example.org