Summer canapés
With summer looming, alfresco dining is on our mind. These canapés are swift to make, packed with flavour and served on forks for easy service.
Serves 2
Ingredients
- For the salmon canapé:
- 100g smoked salmon
- 100g ricotta cheese
- Zest from half a lemon
- Pinch of chilli powder
- Few twists of black pepper
- Pulp from 1 small passionfruit
- Dill sprigs to decorate
- For the fig and ham canapé:
- 4 slices of parma ham, halved lengthways
- 2 figs, quartered
- 2 bocconcini (small mozzarella balls), quartered
- Pesto: small bunch of basil, small bunch of rocket, small handful of toasted pecan nuts, large pinch of salt, 1 clove of garlic, handful of freshly grated parmesan, large squeeze of lemon and 100-150ml olive oil
Method
For the salmon canapé:
Combine the ricotta, chilli, zest, passionfruit and pepper
Arrange small strips of the smoked salmon in a cone shape on a fork and fill with the ricotta
Top with a small sprig of fresh dill
For the fig and ham canapé:
To make the pesto, just blend all the ingredients or work them in a pestle and mortar until smooth, adding more oil if necessary
Place the fig on a fork, wrap the ham around, push the mozzarella onto the tip of the fork and drizzle with the pesto
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