A little something to start…
7th July 2011

A little something to start…

By Lauren Photography by Kurt

What better way to welcome your guests than with carefully assembled, delicate (and delicious) canapés. For our dinner party this month we served up three bite-sized treats to start the evening in the manner in which we intended to carry on. We prepared the individual components for each canapé prior to heading out the door for the Lantern Festival; upon our return we simply assembled and devoured them.

One of my favourite Our Kitchen recipes of late is Sara’s walnut ricotta and prosciutto on croute, so we simply had to make these! To accompany them we created two new canapés – a vegetarian baked ricotta crostini and a seared beef with blue cheese crème version for the carnivores.


Makes 20 of each canapé
  • Seared beef on blue cheese crème with pear
  • 150g beef eye fillet
  • Olive oil
  • Freshly ground black pepper
  • Sea salt
  • 100g cream cheese
  • 30g blue cheese
  • 1 pear, poached and peeled (I used tinned pears)
  • 20 crostini breads
  • Baked ricotta with char-grilled red pepper, basil and balsamic
  • 300g ricotta
  • 50g parmesan, grated
  • 1 egg
  • 2 tbsp basil leaves, finely chopped
  • Salt and pepper
  • Butter for greasing
  • 20 crostini breads
  • 2 char-grilled red peppers, torn into strips
  • 3 tbsp Balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 20 basil leaves


    • Seared beef on blue cheese crème with pear
    • 1. Coat beef fillet in olive oil and crust with plenty of freshly ground black pepper and a little salt.
    • 2. Sear in a very hot pan for 2 minutes on each side. Set aside to cool and then place in refrigerator until required.
    • 3. Combine cream cheese and blue cheese.
    • 4. Finley slice pear into ~4cm long pieces.
    • To assemble: Very finely slice beef fillet into 20 pieces. Smear each crostini bread with blue cheese spread. Top with one slice of pear and finally a piece of beef.
    • Baked ricotta with char-grilled red pepper, basil and balsamic
    • Preheat oven to 170ºC on Bake. Grease a 24 cup mini muffin tin.
    • 1. Mix ricotta, parmesan, egg, chopped bail leaves, salt and pepper together in a medium sized-bowl.
    • 2. Spoon ricotta mix into muffin tin, filling near to the top. Smooth the tops.
    • 3. Bake for 30 minutes, until golden.
    • 4. Cool and remove carefully. Refrigerate until required for assembling canapés.
    • 5. Toss char-grilled pepper strips with balsamic vinegar and olive oil.
    • To assemble: Place one baked ricotta on each crostini bread. Top with char-grilled pepper, a drizzle of the balsamic/olive oil mix and one basil leaf.


      1. Marian

        Did you use store bought crackers or crostini? Thank you.

      2. Lauren

        Hi Marian,
        We used store bought crostini for the canapés in the images. I have also made these at home with home made crotstini – simply slice up a French stick into 1cm thick slices, brush with a little olive oil and bake in a low oven until crunchy. Thanks, Lauren

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