Three-ingredient canapes: Caprese wreath
A bonus Good Food Christmas recipe from Alice Zaslavsky.
Entertaining this festive season? Whip up these clever little three-ingredient canapes in less time than it takes to open a packet.
Warm olives with macadamias and chilli
- 600g olives (a mix of large Sicilian/black/red if you can find them)
- 200g raw, unsalted macadamia nuts
- 1 tbsp chilli flakes
- olive oil (optional)
- Preheat oven to 220C (220C fan).
- Whack all ingredients into an oven-proof dish (bonus points for using the one you'll serve them in) and pour in a splash or two of olive oil if you need a little extra slip.
- Bake for 8-10 minutes, until the olives start to shrivel and the nuts begin to burnish.
- Serve immediately, with a little bowl for the pips.
Mango, prosciutto and finger lime
- 2-3 ripe mangoes
- 1-2 packs of prosciutto or jamon
- 3-4 finger limes (or 4-5 fresh limes if you'd prefer)
- coarsely ground black pepper
- canape spoons, to serve
- Cut open the finger lime through the centre, horizontally, and squeeze out the 'caviar' into a small cup or bowl. Reserve. Alternatively, cut your limes into squeezable wedges, 6-8 per lime.
- Slice cheeks off mango as close to the pip as possible. Use a large metal spoon to scoop out the flesh in one big cheek. Turn on the flat edge and cut into 5-6 long, even slices. Cut the remaining two slices off the leftover pip (or just save these for snacking).
- Arrange a mango slice on each canape spoon.
- Peel off a slice of your chosen cured meat, fold into a rosette and place atop the mango.
- Use a teaspoon to scoop a little finger lime on top of each, or pop a lime wedge alongside each mango slice.
- Sprinkle liberally with black pepper (which is a seasoning, not an ingredient, if we're being pedantic!).
Triple cream, raspberry and champagne
- 1 wheel of triple cream brie (Brillat-Savarin or equivalent)
- 1 punnet raspberries
- 1 splash of bubbles (champagne or sparkling – it's really just for effect)
- 40cm or so of unflavoured tooth floss
- 4 toothpicks or bamboo skewers
- Poke your skewers into the cheese just below the very top. Use the skewers as a guide to garotte your cheese lid off, using the taught piece of tooth floss to slice it cleanly.
- Give the cheese a little time to soften (this could be as little as 20 minutes if it's one of those hot Aussie Christmas days).
- Peel off the cheese lid, and use a fork to mash a few raspberries at a time into the centre of the cheese. Pour in a little of your chosen bubbles at a time, and keep mashing until you're happy with the brie-bubbles-berry ratio.
- Serve with crackers or crusty bread. Or maybe just some teaspoons.
Christmas caprese wreath
- 1-2 packs of canape toothpicks/bamboo skewers
- 3-4 punnets of cherry tomatoes (a mix of colours and shapes here is fun, too)
- 2-3 jars of bocconcini, sliced in half
- 1 jar of cherry/baby bocconcini (optional)
- 1 bunch basil
- olive oil
- salt and pepper
- Give your chosen cheese a chomp and sprinkle a little salt over it if it's a little on the bland side (which it invariably will be, if I'm honest).
- Spike tomatoes, bocconcini, basil and baby bocconcini (if using) onto the skewers in varying patterns, with a couple of basil leaves, tomatoes and cheese pieces on each.
- Arrange on a large round plate with the toothpick/skewer handles facing out, so that guests may marvel at your Christmas creativity and cheer.