The easiest canape
easy peasy sun dried tomatoes
This is barely a recipe, and it comes together so quickly.
These crostini-type bites are perfect for throwing together when you have people coming and you need a bit more time for the main course. I usually take these to friends’ parties or serve them as a nibble with a glass of bubbles when the girls come over. We’ve also served a more luxe version at many corporate events.
Crostini Canapes
Makes about 20
INGREDIENTS
2 baguette ( if you have a good baker on your doorstep, splurge on a good one)
2 balls of burrata
A large punnet of cherry or plum tomatoes
Extra virgin olive oil
Dried mixed herbs
Fresh herbs, thyme, basil, dill,
METHOD
Start this the day before to make the best cheat’s sun-dried tomatoes.
Heat the oven to 160c
Chop the tomatoes in half and place on a parchment- lined baking tray.
Drizzle with olive oil, salt and pepper and a sprinkle of mixed herbs (or my faithful herb oil)
Bake for around 20 minutes. Then turn off the oven and leave them inside to dry out and become flavour bombs overnight.
You can skip this step if you don’t have time and the tomatoes will still be delicious. Or you can also just use really good sun-dried tomatoes from a jar.
To make your canapé.
Heat the oven to 180c
Slice the baguette thinly into rounds and treat yourself to the end piece with a knob of butter and a flake of sea salt!
Spread them onto a baking tray, Drizzle with oil and bake for 5 mins.
Meanwhile, drain the water from, and mash up, your burrata
Chop up a handful of the fresh herbs and mix in a small bowl with a couple of drizzles of EVOO. Add the herby oil to the buratta and mix well.
Add a teaspoonful to each baguette, and top with a tomato.
Drizzle each with more of the herby oil, season with salt and pepper and add some sprigs of thyme to finish.
Put them onto the prettiest big plate you have and then watch them disappear.
You can make these vegan too by using pesto instead of the burrata.
So easy, so quick, so good!
Enjoy.
Rebecca x