Don't you just love canapés? Sometimes a cocktail party with these gorgeous miniature masterpieces just beats any sit-down dinner... in my own humble opinion at least! Why are there no restaurants or bars where you can have a relaxed evening sitting on comfy sofas, chatting to friends and be continuously served up delicious bite-sized portions of stunning food? I mean, this concept has a lot to commend it:
- Rather than eating two or three courses in one meal, you get to sample a whole variety of flavours, even things that would not work together on one plate
- You can continuously graze instead of impatiently having to wait for the next dish to arrive, always giving you something new to explore and savour
- Flavours can be much bolder, much more extravagant if only served in teeny portions and
- Every bite you take is beautiful in its own right, whereas even when you dine at Gordon Ramsay's, your regular plate will always look messy after a while and cease to be as appetising as it was when it was first served.
I think there's a strong case for it - and it shouldn't be too difficult to do. If catering companies can throw canapé parties in the middle of nowhere, surely you could pull this off in any old kitchen! Certain, some things need last-minute assembly, but if creating three bites at a time out of a selection of 50 or so possible choices is too much hassle, a Running Canapé concept might work? Ah, the possibilities! Maybe that's just what I should do when I grow up...
Avocado & goat cheese crostini*
20 thin slices of baguette (bite-sized)
garlic oil (optional)
1.5 perfectly ripe avocados
100 g soft and creamy goat cheese
1 clove garlic
20 sunblush tomatoes
Toast the baguette slices in the oven at 180 C until starting to brown but still soft in the centre, brushing with garlic oil, if you wish.
Mix the avocados, cheese, crushed garlic and seasoning well to form a smooth paste. Put a dollop of the avocado mixture on each slice of bread, then decorate with the chives and tomatoes. Sprinkle with freshly crushed black pepper, if desired.
* Based on a recipe in "Diva Cooking"