Tis the season to serve canapes – but preferably ones that look and taste fabulous whilst not involving too much faffing about. We’ve created two really simple ideas: a lovely Brie Crostini topped with In A Pickle Christmas Chutney, and Sticky Sausages with In A Pickle Balsamic Onion Relish. Both can be thrown together in half an hour, perfect for parties or for last minute guests.
Brie & Cranberry Crostini
These are incredibly simple but absolutely delicious.
- Take a fresh baguette and cut into 1 inch slices.
- Heat a drizzle of olive oil in a frying pan and add the baguette slices, toasting until the underside is golden brown.
- Cut a garlic clove in half and rub the cut side over the toasted bread, sprinkle with a little cracked black pepper, and then return the bread slices to the pan to toast the other side.
- Meanwhile, cut a nice creamy Brie into thin slices and lay on top of the bread slices in the pan, until it just starts to melt.
- Finish off with a dollop of In A Pickle Christmas Chutney and a small sprig of rosemary on each one.
Sticky Balsamic Sausages
These are always guaranteed to please a crowd.
- Take a pack of raw cocktail sausages and snip the links between them (if you can’t find any, you could just use big sausages and cut them into bite-sized pieces once cooked).
- Pop into a bowl and drizzle with honey, a good splash of Worcester sauce, a pinch of salt and pepper, and a little chopped fresh thyme. Toss to make sure the sausages are well-coated, and then arrange them on a baking tray.
- Preheat the oven to 190°C (170°C fan), and then cook the sausages for 25 minutes, until golden brown.
- Meanwhile, put a couple of large spoonfuls of In A Pickle Balsamic Onion Relish in a small saucepan, along with another drizzle of honey, and warm gently, stirring regularly, until nice and sticky. When the sausages are ready, stir them through the balsamic onion mixture and top with a little more fresh thyme.
- Serve with cocktail sticks.