CANAPÉS

These canapés require hiring of staff to serve them
Small pieces of toasted sourdough bread coated in extra virgin olive oil  and topped with the following: 

Crostini with Mushroom
Topped with a sauce made with dried porcini mushrooms, fresh chestnut mushrooms, shallots, a splash of sherry and fresh thyme. A Vegan option is available.

Crostini with Smoked Aubergines Paté
Topped with a sauce made with smoked aubergines, black olives, capers, fresh basil and sun dried tomatoes.

Crostini with grilled Aubergines
Dressed with fresh rosemary, chilli and garli

Crostini with grilled Courgettes
Dressed with fresh mint and garlic

Crostini with grilled Peppers
Dressed with  anchovies, capers and fresh basil

Crostini with Parma Ham, ricotta and homemade pesto

Crostini with Chard and Parmesan
Topped with swiss chard blanched and fried in garlic and olive oil and shavings of Parmesan. A Vegan option is available.

Crostini with Spinach and garlic
Topped with spinach blanched and fried in garlic and olive oil.

With ricotta cheese, caramelised Beetroots, and homemade pesto.

 With Artichokes, preserved lemons and Parmesan cheese.

– Warm bites of baked polenta – 
These canapés require hiring of staff to serve them

Topped with a mushrooms sauce
Sauce made with dried porcini mushrooms, fresh chestnut mushrooms, shallots, a splash of sherry and thyme, served warm.
 

Topped with gorgonzola cheese
Served warm.
 

Topped with Parma Ham,
 Rocket and Parmesan cheese, served warm.

 These canapés don’t require hiring of staff to serve them 

 Aubergines rolls Vegan Version available
Grilled aubergines filled with fresh tomatoes, mozzarella, parmesan cheese and basil, rolled up, covered in breadcrumbs flavoured with homemade pesto and baked in the oven. A Vegan option is available.

Asparagus and Parma ham
Grilled asparagus tips coated in Parmesan cheese and wrapped in Parma Ham.

Leeks Filo parcels
Filled with caramelised leeks.

Courgette tart
A very delicate and light Tart from Parma made with lots of courgettes and onions, delicious ricotta cheese from an Italian producer and plenty of parmesan, wrapped in shortcrust pastry) served cut in small squares.

Meatballs
My mum’s meatballs made with mince pork and beef, thyme, parsley, garlic, parmesan cheese and nutmeg, fried and then coated in a tomato sauce with plenty of capers from my mum’s garden near Lucca and basil.

Baby Peppers 
Filled with tuna, capers and parsley and dressed with white wine vinegar and extra virgin olive oil.

Onion frittata rolls
Parcels of very thin frittata with caramelised onions spread with ricotta and rocket.

Pizzette bianche with Peppers
Small white pizzas topped with lightly fried peppers and onions, mozzarella cheese, capers and basil.

Chicken Rosemary Bites
Chicken breast cut in small pieces and coated in breadcrumbs flavoured with lemon rind, rosemary and parmesan Cheese and baked in the oven.

Sweet Canapés
Small tarts filled with homemade plum jam and topped with fresh nectarines