Hosting a party this summer? These canape recipes will feed a crowd and elevate your host credentials.
Toasted Brioche with Salmon Pate
Makes 24
Light yet a little indulgent with a hint of dill and lemon, this pate is perfect on mini toasts. Make the pate ahead
Method
1. Brush the butter onto the brioche. Toast in a frying pan until lightly browned on both sides. Remove them and cool. Cut each one into six even-sized squares.
2. For the pate, place the salmon, cream cheese, capers, zest, juice and dill into a food processor, blitzing until smooth. Taste and season with salt and pepper.
3. Store the pate in the fridge until ready to serve. Place it in a piping bag and pipe it onto the toasts.
4. Serve with a dot of caviar (lumpfish roe) and a sprig of dill.
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Advertise with NZME.Leek and Gruyere Filos
Makes 18
Aussie gruyere cheese and leek are perfect pairings for a hot little filo as a nibble or lunchtime meal. Cooking the leeks slowly in the butter adds extra flavour as compared to steaming them.
Method
1. Heat the butter in a large frying pan. Add the leek and garlic, cooking slowly to soften.
2. Add the spinach, cooking it enough to wilt. Remove and cool.
3. Add the egg, zest, parmesan, gruyere, nutmeg, salt and pepper.
4. Line a baking tray with paper. Place one piece of filo on a clean bench, brush with melted butter. Place another piece on top. Cut into six even strips. Place a tablespoon of mixture at one end. Brush the filo with a little more butter. Fold the filo into a triangle. Place on the tray. Repeat with the remaining mixture.
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Advertise with NZME.5. Brush the filo with extra butter and sprinkle on the sesame seeds. Refrigerate until ready to cook.
6. Preheat the oven to 180 °C. Bake for 20 minutes until crisp and golden.
Avocado and Chocolate Tartlets
Makes 24
If time doesn’t allow for making the pastry cases, serve this mousse in a pretty glass with some fresh chopped fruit on top. Depending on the percentage of your chocolate, you may need a little more or less honey – a perfectly good excuse to taste while you make.
Method
1. Preheat the oven to 180°C.
2. Place the flour, butter and sugar into a kitchen processor. Blitz until it looks like fine breadcrumbs. Add the egg and water, blitzing to form the dough. On a lightly floured bench, roll to 5mm thick. Cut out circles to fit mini muffin tins. Bake blind for 15 minutes.
Remove and cool.
3. Blitz together the avocado, melted chocolate, honey and milk until really smooth. Spoon into the tart tins and top with a fresh raspberry.
