Recipe Details

Courgette, chive and tomato canape

Summary

These are easy to make & best made fresh just before serving. If you are entering a canape competition then let the judges see you making it fresh and get them in before the voting begins. We were narrowly beaten by Lucy & Ed and we lost a courgette as a prize trophy. All good.

Ingredients

• 1 large courgette
• 2 tbsp finely chopped chives
• 45 g cream cheese
• 2 chopped artichokes, in brine
• 2 chopped sun-dried tomato in oil
• 1 tsp lemon juice

Method

1. Peel 12 or 14 vertical strips of the courgette. Best to use the widest part of the courgette for this and avoid using the seeded centre.

2. Bring a large pan of water to the boil, blanch the courgette for 30 seconds and then refresh under cold water.

3. Put the cream cheese, artichokes, tomatoes and lemon juice into a food processor and blend until smooth. Add the chives

4. Lay the courgette strips flat and spread a teaspoon of the cream cheese mixture on top.
Roll them up. If too long them cut the end with a sharp knife and ensure there and no parts of the courgette flapping over.

5. If inclined add a sliver of a sun-dried tomato to the top.

6. Place upright on a plate, sprinkle some chives on the flat, add a few sun-dried tomatoes around the edge.

7. Serve to the judges