Impress your guests over Christmas and New Year with my 10-minute canapé recipe
Food is love, as the saying goes, which is why I enjoy entertaining and feeding my friends and family so much. The only difficulty is finding the time to prepare things when I’m working a full-time job and running several projects like this blog on the side. However, cooking for guests doesn’t have to take up your whole day. One of the easiest ways to entertain and feed people is to get a few good bottles of wine in alongside a selection of cheeses and breads and make up a few plates of canapes for grazing. The key to this kind of night is good quality ingredients and a variety of nibbles.
I know it can be tempting to buy pre-made canapes from the supermarket but they really are very easy and quick to make yourself and I promise you you’ll guests will thank you for it. The recipe I am about to share is one that I really recommend for an evening such as and will cost very little and is an adaption from a more refined crostini recipe that I discovered from Authentic Suburban Gourmet. If you have plenty of time it’s nice to make it from the original recipe, as it shows you how to make everything entirely from scratch. However, assuming you’re a busy person like me, my recipe makes things a lot easier and doesn’t taste any less delicious.
In the photo here, I have used mozzarella, purely because I was using up leftovers that were in the cupboard but if you can, I recommend paying a little more and opting for burrata as it’s much softer and creamier cheese and is worth the extra expense. There’s a great little explanation here about the difference between burrata and mozzarella if you need further convincing.
Recipe: Sundried Tomato & Mozzarella Crostini
Preparation Time: 10 minutes
1 small jar of pesto
- 1 small packet of mozzarella/burrata
- 1 small jar of sundried tomatoes
1 packet of crostinis (I recommend Crosta & Mollica with Oregano)
Using a teaspoon cut enough of the burrata to spread onto each crostini (they will be all different sizes if you’ve bought the Crosta & Mollica packet.
- Then add a generous teaspoon of pesto on top of the burrata.
- Take enough of the sundried tomatoes out of the jar to use with half of the crostinis, dry the excess oil on a tissue and then cut them in half (or smaller if needed) on a chopping board.
Finally, add the tomato halves on top of the pesto and season with a little salt and black pepper (if you wish) and serve straight away.