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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