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: 

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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.
 

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Crostini with Smoked Aubergines Paté

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

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Crostini with grilled Aubergines

Dressed with fresh rosemary, chilli and garli
 

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Crostini with grilled Courgettes

Dressed with fresh mint and garlic
  

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Crostini with grilled Peppers

Dressed with  anchovies, capers and fresh basil
 

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Crostini with Parma Ham, ricotta and homemade pesto

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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.

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Crostini with Spinach and garlic

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

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With ricotta cheese, caramelised Beetroots, and homemade pesto.

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 With Artichokes, preserved lemons and Parmesan cheese.

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– 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, thyme and cream, served warm. Vegans and dairy free options are available.
 

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Topped with gorgonzola cheese
Served warm.
 

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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.
 

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Asparagus and Parma ham

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

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Leeks Filo parcels

Filled with caramelised leeks.

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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.

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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.

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Baby Peppers 

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

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Onion frittata rolls

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

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Pizzette bianche with Peppers

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

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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.