This recipe suits particularly civilised outdoor eating. Don’t get me wrong, I am all about throwing snags on the barbie, wrapping one in soft, white bread, drowning it in tomato sauce and washing it down with beer – but occasionally it’s nice to get a bit fancy.
However, eating beautiful little canapés can often be difficult and messy. We’ve all been there – dropping components on the ground, biting half and ending up with all the meat in one go, loosing the sauce down your chest and the other half to the side of your mouth, all the while the person you are talking to pretends not to notice your battle with the tiny food. You wish that you had politely declined the tasting as you’re left still hungry and embarrassed with a stained party dress (or shirt).
These crouton canapés are finger food without getting your fingers in your food. The soft, cured prosciutto wrap the ricotta and peach onto the croute, so it can be swiftly and neatly consumed.
When I prepare canapés, I use the formula of sweet, salty, soft, creamy and crunchy. These elements just seem to work and can be adapted based on the season and availability of ingredients. I wanted to use figs for this recipe but alas, it’s not fig season. My lucky formula called for another sweet fruit and a crate of fresh Golden Queen peaches at the entrance to the fruit shop beckoned to me to use them over the other stone fruit abundant at this time of year.