A few months ago I published a blog on “entertaining a crowd” which focused on a variety of dips for canapes / appetisers. I’ve decided to revisit this subject – this time focusing on something a bit different.
What comes to mind when you think of “Canape” ?
For me, it brings to mind large prissy platters at fancy parties that quite simply overdo things – like thinly sliced carpaccio of beef with quail’s eggs or weird shot glasses filled with foam – who has the time for that?
Well, I like to keep things simple.
The Recipes
These recipes are great for appetisers, breakfast, brunch, lunch or just as a snack or appetizer. All you need is any type of crisp bread, flat bread (e.g. pitta), oatcake, sliced baguette, crackers or you could use a pizza base, sliced into bite-sized portions, toasted, fried or grilled until crispy and topped with the ingredients.
Once assembled all that’s required is a quick drizzle of extra-virgin olive oil.
Flaked salmon crisp breads
I’ve used Peter’s Yard rye flour crisp breads for this recipe. Utterly delicious.
Serves 4
Ingredients:
- 200g hot smoked salmon, flaked
- 4 – 6 Peter’s Yard crisp breads
- 1/2 lemon, zest and juice
- extra-virgin olive oil, for drizzling
- salt and pepper, to taste
Directions:
- Arrange the crisp breads into “half moon” shapes and top with the salmon.
- Drizzle over the lemon juice/zest, olive oil.
- Serve on a plate in the sunshine!
“Tricolour crisp breads” of tomato, basil and mozzarella
You can grill these crisp breads for a couple of minutes to warm and soften tomatoes and mozzarella.
Serves 4
Ingredients:
- 6-8 cherry tomatoes, halved
- 100g mozzarella cheese, sliced into small chunks
- a handful of fresh basil, torn
- 4 – 6 crisp breads
- extra-virgin olive oil, for drizzling
- salt and pepper, to taste
Directions:
- Brush the tops of each crisp bread with olive oil.
- In a medium bowl, toss tomatoes, olive oil and mozzarella cheese, salt and pepper together until combined.
- Drizzle each crisp bread with a little olive oil. Sprinkle with chopped basil. Serve.
(For grilling)
- Heat the grill to a medium-high heat and grill the crisp breads, on a heat-proof tray, for 2-3 minutes . Serve.
Crackers and Camembert
An old classic. Slightly less colourful than the previous recipes but just as appealing.
Serves 4
Ingredients
- 1 round of Camembert (you can also use Brie), sliced into chunks
- 6-8 crackers
- Butter, for spreading
Directions
- Spread each cracker with butter and top with cheese.