Cheese "straws" variation - use 2 sheets bought puff pastry. Brush one sheet with sweet chilli sauce spread thinly, sprinkle over grated cheese. Place other sheet of pastry over.filling- cut both sheets together into strips to make "straws". Press 2 sides of strips together so filling doesn't come out. Twist the strips into curls. Bake moderately hot over for 10-15 mins.
Some mini puff pastry cut into circles, topped with a feta type cheese and an olive and a roasted tomato jam. YUM.
Or, alternatively, Lime Tree Cafe? :)
Just thought of another one - vegetable toasties. For the vegetable bit finely chop onion, skinned and seeded tomato (or cheat and buy a tin of tomato fillets ?), courgette, red pepper, garlic and soften in olive oil. Add oregano or basil and season to taste with salt and pepper. Thinly slice and toast french bread and spread the vegetable mix on top. If wanted you can sprinkle a bit of grated parmesan on top and flash under the grill for a minute. These have to made fairly last minute (the toast goes soggy otherwise) but are easy to put together and are equally tasty whether hot or cold.
Guacamole with crudities always goes down well. Also:
Marinated mushrooms
500g button mushrooms
250ml water
2 teaspoons salt125ml white wine vinegar
1 bay leaf
Few sprigs fresh thyme
1 clove garlic
2 tablespoons olive oil
1 lemon - juice and zest
Chopped fresh parsley
Trim the mushroom stalks and wipe clean with a damp cloth dipped in water with a little lemon juice if needed.
Boil the water with the salt, vinegar, bay leaf, garlic and oil. Put the mushrooms in a heatproof bowl and pou the boiling mixture over. Refrigerate when cool for at least 12 hours - it will keep for up to 3 days in the fridge.
To serve, drain the mushrooms and put in a serving bowl. Use a zester to remove the zest from the lemon and slice into fine strips and sprinkle over the mushrooms with the chopped parsley.
Fresh asparagus with a homemade mayonnaise dip
Ricotta cheese balls - makes 24
1kg ricotta
1 red pepper finely chopped
4 tablespoons finely chopped chives and finely chopped spring onions
4 tablespoons black or toasted sesame seeds mixed with 1 teaspoon salt
Keep the ricotta well chilled. Form into 24 balls with a small ice cream scoop or a spoon, divide into 3 groups. Roll each group in either the chopped pepper, chives and spring onions or sesame seeds and place on a foil lined tray and chill in the refrigerator. Can be made the day before and kept, covered, in the refrigerator until needed.
Spreads like homous, eggplant (babaghanooj or mutabal), avocado
, zaatar (thyme) with olive oil on pizza dough,
Stuffed vine leaves
<em>edited by wickedangel_78 on 27/04/2015</em>
Most caterers seem to have a minimum order requirement for 20 people, which is far too much, so looks like I'll be making canapes myself. Any suggestions for easy veggie canapes? Had a quick google and most things seem to be cheese based (only so much cheese a girl can eat!) or Indian (we're eating Indian food in the evening so don't want to repeat flavours/foods).
TIA