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.