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o Cut thinnish slices of baguette, brush them with olive oil and bake them in a scorching oven (200C/400F/Gasoline mark six) for about ten minutes till golden. You now have a batch of crostini which will keep well, cooled and sealed in a plastic bag, for about a week, just waiting for you to top rated them with deliciousness for near prompt canapes. Best them with: o Slices of gentle goat's cheese, grilled till bubbling, topped with a sliver of roasted red pepper (from a jar, for speed)
o A dollop of creme fraiche and some smoked salmon or trout
o A sliver of rare roast beef, a dab of horseradish and frilly frond of dill
o Goat's cheese, prosciutto and a small bit of fresh fig or, for a veggie choice, goat's cheese or Gorgonzola, fig and the merest trickle of chestnut honey
o Some cooked crab meat combined with finely chopped spring onion, coriander, sour cream, a squeeze of lime and a plash of Tabasco o Wrap bocconicini (mini balls of mozzarella) in a basilleaf, then a piece of Parma ham, and skewer with a cocktail stick o Tart up some plain previous cashews or almonds by roasting in the oven at 200C/400F/Gas mark 6 till just golden and fragrant, about 8 minutes, then tossing in a tablespoon of melted butter or warm olive oil, a tablespoon of flaky sea salt, a tablespoon of light brown sugar, ½1/two a teaspoon of smoked paprika and a few of tablespoons of finely chopped rosemary. Serve warmmmmmmm. o Got a favorite sausage? Take away the casings from a number of and kind the combination into mini patties or meatballs, fry until lightly browned and cooked through and serve on cocktail sticks with a chili dipping sauce or some sizzling English mustard combined with a little creme fraiche. o Split and stone a Medjool date, set a small chunk of Parmesan inside, wrap in a bit of skinny, streaky bacon or prosciutto, safe with a cocktail stick and bake for 5 minutes at 220C/450F/Gas mark eight, flip above and bake for 5minutes more right up until crisp. Drain on kitchen area paper and serve immediately. o Crunchy, a bit bitter endive leaves make wonderful 'spoons' to serve tasty morsels on. Some great additions are crab or shrimp salad, a dollop of ricotta with some toasted walnuts and raisins or a salad of tiny cubes of mango and chicken dressed in a splash of toasted sesame oil and lime juice and seasoned with coriander and a little finely chopped red chili.
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