QUICK & EASY CHRISTMAS CANAPES
I THINK the secret to canapes is minimum variety and maximum deliciousness! The salami bites can be made in advance and frozen, the addition of squashy dried figs makes prosciutto Christmassy, and who doesn’t like a garlicky guacamole? Shopbought tartlet cases are less of a fiddle.
FOR 24 GUACAMOLE TARTS
● 3 large, ripe tomatoes
● 2 large, ripe avocados
● 6 large, fresh basil leaves, chopped
● 2 garlic cloves, crushed
● 2 tsp olive oil
● Salt and pepper
● 24 shortcrust mini-tartlet cases DIP the tomatoes in boiling water for 10 seconds, then peel, cut into quarters and remove seeds. Slice into small cubes, then do the same with the avocado and mix both with the basil, garlic and olive oil. Season with salt and pepper, then refrigerate. Just before serving, fill small shortcrust tartlets with the guacamole.
FOR 24 FIG & PROSCCIUTTO SLICES
● 24 cocktail size watter biscuits
● 225g goats cheesee without rind
● 3 soft dried figs
● 12 slices Parma hamm, halved
● 2 sprigs fresh thym BUTTER 24 small waater biscuits, then spread with soft goa at’s cheese. Add a small slice of soft dried fig g and a little roll of Parma ham or other prosciutto. Top each with a few fresh thyme leaves.
FOR 24 SALAMI & PUMPERNICKEL BITES
● Bunch spring onion
● 2 x 180g boxes soft cheese
● 6 slices pumpernickel
● 140g thinly sliced skinned salami KEEP the white part of the spring onions for something else (such as soups) and chop the green parts finelly. Spread the cream cheese over four of the pumpernickel slices. Cover two of them with salami slices, using half the salami on eaach to get a good thick
layer. Then spread more cream cheese on top of the salami. Cover the other two cheesy slices with the spring onions, pressing well into the cheese. Put one onion slice, face-side up, on top of each of the salami ones. Top both sandwiches with the remaining two pieces of pumpernickel. Press together, cover with clingfilm and chill well. When ready to serve, use a sharp knife to cut into bite-sized squares.