Festive Canapes

It’s always handy to have a few tasty and easy Canapes up your sleeve for over the Christmas and New Year periods.  Usually I end up with the staple of sausage rolls and cocktail sausages, and this year I wanted to do something a little bit different.  Here are a couple of tasty Canapes for this Festive Season

Brie and Cranberry Parcels

Brie & Cranberry Parcels

Ingredients (Makes 12)

1 Sheet of Ready Rolled Puff Pastry
1 Block of Brie, cubed
1 Jar of Cranberry Sauce


  • Preheat your oven to 220C / 200C Fan / Gas Mark 7
  • Roll out the roll of puff pastry
  • With a sharp knife mark cut out 12 squares
  • Lightly grease a muffin tin and line each hole of the muffin tin with a square of pastry
  • Drop a cube of brie and a heaped teaspoon of cranberry sauce into the middle of each pastry square
  • Cook in the oven for about 15 minutes or until the pastry is golden
  • Remove from the oven, cool a little before removing from the tin and then serve

Honeyed Goats Cheese and Roasted Grape Crostini

Honeyed Goats Cheese and Roasted Grape Crostini

Ingredients (Makes 20)

1/2 French Baguette
1 Tub of Soft Goats Cheese
1 tbsp. Honey
A Punnet Red Grapes
Olive oil


  • Preheat your oven to 220C / 200C Fan / Gas Mark 7
  • Slice the grapes in half (you will need approx. 30 grapes) add these to a roasting tray along with a few sprigs of Rosemary, and drizzle with Olive Oil
  • Roast in the oven until the grapes start to look a bit wrinkled (around 15 mins), remove and allow to cool
  • Slice the baguette into approx. 20 slices, around 1 cm deep, brush with olive oil and toast in the oven until golden brown
  • Remove from the oven and leave to cool
  • In a bowl mix the tub of Goats Cheese and the Honey together
  • Once everything is cool spread the crostini with the Goats Cheese mixture and then top with 3 of the roasted grape halves and decorate with a little bit of Rosemary

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