3 SCRUMPTIOUS CANAPE SPOONFULS

Canapés served on spoons are quick to put together and look effortlessly elegant.

CANAPE 1: BRESAOLA AND ARTICHOKE

Makes 10 | Prepare 10 minutes | Cook No cook

  • 10 small salad leaves
  • 10 small grilled artichoke quarters, from the deli
  • 5 slices bresaola
  • pink peppercorns, crushed, to serve
  1. Arrange the salad leaves and artichoke quarters on 10 canapé spoons.
  2. Cut the bresaola slices in half. Wrap each one around your finger into a rose shape. Divide among the spoons, then sprinkle with a few pink peppercorns to serve.

CANAPE 2: BURRATA, CHERRY TOMATO AND BASIL

Makes 10 | Prepare 5 minutes | Cook No cook

  • 10 small basil leaves
  • 150g burrata or mozzarella, chopped into 10 pieces
  • 5 cherry tomatoes, quartered
  • 2 tbsp olive oil, for drizzling
  1. Arrange the basil leaves on 10 canapé spoons. Top with the burrata or mozzarella and 2 cherry tomato quarters. Season.
  2. Drizzle with olive oil to serve.

CANAPE 3: GORGONZOLA, PEAR, WALNUT AND CHICORY

Makes 10 | Prepare 10 minutes | Cook No cook

  • 2 tbsp SpinneysFood Honey
  • ½ pear, thinly sliced lengthways into 20
  • 10 walnut quarters, toasted
  • 225g gorgonzola, chopped into 10
  • 2 chicory leaves, shredded
  1. Dab honey onto 10 canapé spoons. Top with 2 slices of pear and a piece of walnut and gorgonzola.
  2. Divide the shredded chicory among the spoons to serve.