Do-it-yourself canapes
14/12/2012
Serves 6
Ingredients
| 24 | Crostini, small pieces of grilled or toasted bread |
| 300 g | Blue cheese, creamy |
| 2 | Pears, cored and sliced, skin left on |
| ½ cup | Pecans, nuts, roasted |
| 4 tbsp | Runny honey |
Ingredients
| 1½ kg | large ripe tomatoes, cored, chopped |
| 2 | Onions, peeled and chopped |
| 5 cloves | Garlic, large, peeled and crushed |
| 500 g | Sultanas |
| 2½ cups | Brown sugar |
| 1 | Orange, zest |
| 2 tbsp | Ground ginger |
| 2 tbsp | Allspice, ground |
| 500 g | Dates, pitted, chopped |
| 1 tsp | Cayenne pepper |
| ½ cup | Runny honey |
| 1 tbsp | Salt |
| 5 cups | Vinegar, malt |
Directions
- Soften cheese at room temperature for 1 hour before assembling platter.
- Arrange crostini, cheese and prepared pear slices on a large platter. Place nuts, honey and 1/2 cup chutney into ramekins or glass containers and place on platter. Serve.
Tips: For a gluten-free option, the pears are perfect as a base – then you can add the other toppings. Keep a pepper grinder handy for those guests who want to add a kick to their canape.
To prepare Pear chutney:
- Combine all of the above ingredients in a large saucepan. Simmer gently for 2 hours and 15 minutes, stirring every 10 minutes.
- Once chutney is thick, pour into hot, clean jars and seal.
Tip: This is a fantastic chutney to give guests. Once they have tasted it on their canapes, they will want more!
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