CAROLINE HALL

I love a good Scotch egg at a picnic as much as the next person, but for something a little different try these coppa crostini. Do most of the preparation at home, as assembling on the picnic rug is never easy and, really, you want to be popping corks, not preparing nibbles. Caroline Hall is the founder of Rocket. To book catering, order Pocket Rocket canapés or join a cook-along, visit www.rocketfood. com or ring 020 7622 2320. Quote ‘Town and Country’ to receive a complimentary bottle of champagne on a new booking.

COPPA, ROSEMARY CREAM AND BALSAMIC PEARL CROSTINI

Makes 12

INGREDIENTS 1 small baguette Olive oil 100g cream cheese 3 to 5 rosemary sprigs 1 x 55g jar of Belazu balsamic pearls 60g coppa (from Cobble Lane Cured)

METHOD

Preheat the oven to 180°C. Slice the baguette thinly into 5cm rounds and drizzle each piece with a little olive oil. Arrange on a baking tray and cook in the oven until golden for five minutes. Meanwhile, in a small saucepan, add 15 to 20 rosemary needles, cover with olive oil and bring up the heat until crisp. Remove and reserve on kitchen paper. Finely chop the remaining rosemary sprigs. Whip the cream cheese, add a level teaspoon of the chopped rosemary and mix until combined, then add to a piping bag fitted with a plain nozzle or snip off the end of a sandwich bag. Pipe cream cheese the size of a hazelnut onto each crostini and then place three balsamic pearls on top with a crispy rosemary needle. Roll each slice of cured meat into a cone and place one on each crostini, using the cream cheese to secure it.