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French cheese and focaccia canapes
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These cheesy tomato and olive Italian flat bread canapes are perfect for buffets and only take 15 minutes to make - easy party food!
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Serves: 4 - 6
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Total time: 15 mins
(plus a few hours standing time) -
Skill level: Easy peasy
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Costs: Splashing out
Ingredients
An alternative option would be to heat in a moderate oven for 15 mins before serving so the cheese starts to melt and the bread becomes slightly crispy.
- 1 whole Epoisses (French cheese)
- 1 large flat focaccia (Italian flat bread), rosemary flavoured is fine
- 100g sun blushed tomatoes
- 2 red peppers, oven roasted and skins removed
- 8 slices cured dried ham
- 100g jar black olive tapenade
- 1 bunch basil
- Olive oil to drizzle
- Salt and pepper
Method
- Slice the focaccia in half length ways and open like a book. Spread the tapenade on the top half.
- On the bottom half, drizzle with a good couple of tbsp of olive oil. Lay on the sun blushed tomatoes, followed by the roasted peppers and season to taste. Slice the cheese and lay on top of the peppers, followed by the cured ham and plenty of fresh basil.
- Drizzle with another couple of tbsp of olive oil, season with more black pepper and replace the bread top half. Wrap the sandwich tightly in clingfilm and leave in a cool place for a few hours. Lay something heavy on top of the sandwich to weigh it down and squash all the juices into the bread.
- When ready to serve, unwrap from the cling film, slice like a cake and hold each canape together, by piercing with a cocktail stick.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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