Recipes: Festive canapes

Stuffed Courgette Rolls

Serves – 20

Cooking time – 15 mins

Ingredients:

• 1 Courgette
• 2 tbsp Olive oil
• Sun-Dried Tomato Pesto to brush
• Mozzarella
• 290g jar Sacla’ Artichokes in Lemon & Rosemary Infused Oil
• Cocktail sticks
• Pea Shoots

Method:

1. Using a y-shaped peeler, peel the courgette lengthways to make ribbons
2. Toss in a bowl with the olive oil
3. Heat a griddle pan to high and cook courgette strips until golden line marks appear on the surface (there is no need to turn them)
4. Remove from pan and brush each strip with Sacla’ Pesto
5. Roll each strip up with a small amount of mozzarella, a piece of Sacla’ Artichoke and a pea shoot inside.
6. Secure with a cocktail stick to finish off your stuffed courgette rolls.

Mozzarella Pesto Bites

Serves: 20

Cooking time – 15 mins

Ingredients:

• 20 mini balls (bocconcini) Mozzarella
• 4 tbsp Sacla’ Classic Basil Pesto
• Extra virgin olive oil to drizzle
• Basil leaves to serve

Method:

1. Use a knife to slice the tops off mozzarella balls
2. Set the tops aside
3. Spoon 1/2 tsp Sacla’ Pesto onto the cut side of the ball, then replace the tops of the mozzarella.
4. Arrange on a platter, drizzle with olive oil and garnish with fresh basil leaves

Mini Arancini

Serves: 1

Cooking time – 60 mins

Ingredients:

• 2 cups Risotto, cooked and cooled
• 1 Egg
• 1-2 tbsp Flour
• 1/2 cup Romano cheese, grated
• 190g jar Sacla’ Sun-Dried Tomato Pesto
• Thyme and parsley
• Salt
• Black pepper
• 2-3oz Fontinella cheese, cut into 1/2 inch cubes
• 1/2 cup Bread crumbs, dried

Method:

1. Mix cooled risotto with the egg, flour, grated romano, 2 tsp Sacla’ Pesto, herbs and seasoning
2. Shape into small balls, about the size of a walnut
3. Place cube of cheese inside and re-roll to completely 'centre' the cheese
4. Roll rice ball in bread crumbs
5. Place on oiled baking sheet and refrigerate for 1 hour
6. Deep fry at 375°F for about 4 minutes or bake at 220°C/425°F/Gas mark 7 for 10-12 minutes
7. Serve hot with more grated cheese if desired

Roasted Pepper Pesto Tartlets

Serves - 12

Cooking time – 15 mins

Ingredients:

•  2 sheets Filo pastry, each 10in x 18in
• Olive oil
• 4 tbsp Sacla’ Roasted Pepper Pesto
• Goat's cheese
• Black pepper
• Fresh thyme leaves

Method:

1. Preheat oven to 180°C/350°F/Gas mark 4
2. Lay two pastry sheets on top of one another and cut down into 12 squares, to make 24 squares in total
3. For each tartlet, brush 2 squares of filo with olive oil
4. Place one square on top of the other, rotating slightly so the corners don't line up
5. Press each pastry stack into the hole of a 12-hole mini muffin tin
6. Put a tsp Sacla’ Pesto into each pastry case then crumble in a little goat's cheese and sprinkle with pepper
7. Top with a few fresh thyme leaves and cook for 8-10 minutes until pastry is golden