At my birthday party on the weekend, we were catering for gluten free, pregnant, vegetarian and vegan peeps, and so we came up with these delightful little treats - just a mouthful, and good for everyone!
Bruschetta Canapes
Ingredients
- 3 punnets (approx 40) cherry tomatoes
- 1 green apple, diced finely (2-3mm cubes)
- 1/2 red onion, diced finely (2-3mm cubes)
- 2 cloves garlic (or more if you are that way inclined), crushed
- juice 1 lemon
- handful of basil, thinly chopped (alternatively, continental parsley works well here too)
- sea salt & cracked pepper
Method
- Halve all of the cherry tomatoes, remove the insides and set casings aside. (Don't throw the insides out! We don't need them for this recipe, but they are great to chuck in pasta sauce next time your making some)
- Combine apple, onion and garlic in small mixing bowl. Finely chop some of the tomatoes (i usually do around 5, ie 10 halves) and add to mixture.
- Add lemon juice and basil and mix well.
- Add a ton of salt and pepper to your taste. Usually around 1-2 tsp of each works well. It is best to way over-season this mix, as the seasoning is somewhat diluted by the tomato casing.
- Leave to sit for ~an hour to let the flavours combine, then fill each casing with approx. 1 tsp of the mixture, et voila - we're done!
- These are best assembled just before eating, but the mixture can be made up to 24 hours in advance.
Enjoy!
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