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

Ingredients (Makes 12)

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

Method

• 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

Ingredients (Makes 20)

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

Method

• 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