Catering Operations Manager Lewis Griffiths from Bristol’s organic, ethical and local food hall Better Food has a wealth of experience in catering for alternative diets – meaning that he has plenty of suggestions for canapés for our Christmas parties this year…
Canapés need to visually wow and pack big flavour in a small mouthful. You should be looking to buy organic produce sourced locally wherever possible.
Figs, blue cheese, sourdough crostini (vegetarian)
Nothing says Christmas more than a ripe, juicy fig torn open and draped on toasted sourdough with sprinkles of local blue cheese.
Mushroom & ricotta tarts (vegetarian)
For an easy-assemble tart, blind bake puff pastry between two trays and once cool spread over seasoned ricotta with thyme and roast garlic. Then pile on sautéed mushrooms and chop into mouth-size bites. Best eaten warm.
Roast leek with pickled walnuts & thyme (vegan)
Start by chopping leeks into thick rounds and roast with plenty of thyme, olive oil and garlic. Be careful to keep the rounds whole. Once cooked, top each round with a piece of pickled walnut, bread crumbs & thyme. Carefully skewer with a cocktail stick and serve.
Smashed chickpeas, chilli & rosemary (vegan)
This canapé is all about how much love you put into the chickpeas. Add plenty of olive oil, rosemary, a chilli, a couple of sticks of celery and a small potato and simmer. You’re looking for it to melt together. Slightly blend some of the mixture and smear onto a sourdough crostini and top with extra olive oil and a few chilli flakes.
Roast pork belly, radicchio & farinata (gluten-free)
Pork belly complemented with a bitter leaf is simply delicious. Shred slow cooked pork belly & fold through toasted, chopped hazelnuts & torn radicchio. Top onto rosemary farinata (a gluten free pancake made with gram flour).
Pear, prosciutto & endive (vegan, gluten-free)
Griddle pears so they become slightly charred but are still raw in the middle. Wrap with prosciutto & a little endive or rocket tucked between.