- Salami – make it a nice one
- Seasonal, fresh British Strawberries
- Fresh Basil
- Cream Cheese
- Fresh Chives
- Balsamic Vinegar
As always, if you have time and you are not responsible for anything other than cooking, pour yourself a nice glass of wine – I’m thinking my fridge door favourite Chenin Blanc from the Blockhead Estate.
Now, put your glass down and slice your strawberries – I would say thick slices (4-5mm thick) and allow one slice per canapé. Pop them in a sterilised jam jar, Kilner jar or plastic tub and pour in enough vinegar to cover. This is great if you leave it for an hour or so as the strawberries really take on the vinegar and change texture completely.
Pre-heat the oven to around 170 degrees, around 160 if you are fan assisted.
This is my favourite bit. Take a mini muffin tray, the ones with 24 cups, and grease. Place your Salami piece by piece in each cup, pinching the sides and folding in as uniformly as possible. You’ll find your rhythm. Once the tray is full take small pieces of tinfoil and scrunch into a ball. Place a little ball in each Salami cup. Place in the oven for 6 minutes.
When you remove the cups they should have set in the cup shape and you can take them out and lave to cool on a rack. Repeat until you have enough cups.
Mix your cream cheese with your chopped chives. Slice up your basil and assemble once the Salami is cold. A dollop of cheese, a slice of Strawberry and a piece of basil – however you see fit
For this canapé I would highly recommend a spicy Shiraz base – we showed it with Edgebaston Pepper Pot and it worked a treat!
Next wine and canapé pairing event: