Three quick and easy canapés
Sit back and relax with three quick and easy canapés that will go down a treat with a cold glass of bubbly in the warm weekend sun!
Ingredients (makes 10)
- 1 French stick
- 2 teaspoons fresh chopped basil
- 2 red onions
- 1/2 a teaspoon of crushed garlic
- 2 tomatoes
- 2 teaspoons grated parmesan cheese
- salt and pepper
- Olive oil
Slice your French stick and brush each slice with olive oil. Finely chop your onions and tomatoes and place them in a bowl.
Now add your garlic, parmesan cheese and basil and stir through. Also add salt and pepper to taste and drizzle with olive oil. Stir thoroughly. Grill slices of French stick until golden brown Spoon mixture onto bread and serve
Angels on horseback
- 20 dried prunes
- 20 toothpicks
- 10 slices of smoked bacon
Lay out your ingredients. Remove all of the cartilage from the bacon if there is any and then cut. Prepare all the ingredients. Remove the cartilage from the bacon (if any) and cut in ten medium slices. Halve each slice lengthwise. Stone the prunes. Roll the prunes one by one in a slice of bacon and pick with a toothpick to hold. Keep refrigerated. Before serving, dip the prunes in boiling oil or fry them on a pan for a few minutes. When cooked, drain well on a paper towel. Serve warm.
- 1 can of asparagus spears
- 1 tablespoon chopped fresh chives
- 1 loaf of bread
Cut the crust off 12 pieces of bread with a knife. If you choose to, spread a small amount of Margarine on each piece of bread. Spread a medium amount of Mayonnaise from the bottom left hand side to the top right hand side through the middle of the piece of bread (this is where the asparagus spear will sit). You can use as little or as much as you like, try and find the right amount you like! Now place your asparagus spear across the piece of bread over the line of mayonnaise. Roll up the asparagus from the top left hand corner down to the top right and press together to make it stick.
Serve and enjoy!