Pepper and Caper Crostini

Pepper Crostini

I love something punchy and full of flavour on top of a crunchy bit of toasted bread and find it an easy prepare ahead canapé to serve with drinks before lunch of supper.  From the super simple garlic rubbed toasts to something that requires a little chopping and cooking.  The basis of this is often some softened vegetables with a good hum of garlic and a bit of sharpness from capers, balsamic or lemon juice.  Courgettes work a treat as do leeks or onions if that is what you have.  The crisp little toasts can be made days ahead and kept in an airtight tin enabling you to make this in a matter of moments.

This time I have used peppers which cook down to silky soft sweetness with very little attention.  Pushed for time you can use jarred peppers but try and find the ones in oil rather than brine.  Use a little of the oil they are packed in for the pan, chop them and then proceed with the recipe.  They will only need heating briefly and marrying with the garlic.

Incidentally, my children who both profess to not like peppers will scoff these with unseemly speed….

Pepper Crostini 2

Pepper and Caper Crostini

2 peppers, red orange or yellow but not green, sliced

1 tablespoon olive oil

1 clove garlic, finely chopped

1 tablespoon capers

4 slices of toasted sourdough or similar, (rubbed with garlic if you want a bit extra!)

1 small bunch parsley, chopped

Heat the oil in a frying pan and cook the peppers for about 15-20 minutes until soft (or you could do this in the oven).  Add the garlic and cook for a minute then remove from the heat.  Stir through the capers, check for seasoning and then pile onto the slices of toast.  Sprinkle with parsley and tuck in.

 

Cheese Sables with Rosemary Salt

Cheese Biscuits

I remember dinner parties when I was a child – those were the days of going the whole hog – long dresses, velvet jackets, hair up and that 1970’s phenomenon – a selection of puddings.  Now, what was that all about?  If it wasn’t enough that you would wade through a starter and main course, there would always be cheese served with biscuits, grapes, a jar of celery and whatever else but then a choice of puddings.  Perhaps oranges in caramel, a lemon soufflé – the chilled kind rather than oven baked – chocolate roulade or profiteroles.  Always three, always cold.

So different from how we entertain now.  When we have friends for supper, I might make a big stew, pie or paella which can be served at the table (no hostess trolley) with perhaps a salad to follow.  Then depending on our mood, the weather and many other vagaries, cheese (sometimes served with the salad) or a pud.  Rarely both as I am incapable of leaving one or other alone if presented with them both and will then feel like a beached whale at the end of supper.  What I would do with three puddings I don’t know….well I do.  I don’t often serve a starter but prefer to offer something with drinks beforehand.  I can’t quite bring myself to call these canapés as I am not dextrous enough to create those little masterpieces you see in smart restaurants.  No, spiced cherries in bacon, a little onion tart or these cheese biscuits with rosemary salt.

Can there be anything more fantastically savoury and moreish to have with a cocktail than a little cheese biscuit?  That tang and crunch just go perfectly.  These ones are crisp with a good bite from strong cheese and a kick from the cayenne.  Despite the feisty flavour my children adore them.  Make a load to stash away in your freezer ready to whip out when entertaining over Christmas.

As you can see from the photograph I served these with a Negroni and I thought they went together perfectly but naturally the choice of drink is up to you.  Admittedly, one of the friends I gave a Negroni to made a face like I’d give her soapy water to drink and gave me the glass straight back.  You can’t please everyone…..but at least she loved the cheese biscuits!

Cheese Biscuits 2

Cheese Sables with Rosemary Salt

100g soft butter

100g self raising flour

100g strong cheese, grated (I use 50/50 parmesan and vintage cheddar)

A pinch of cayenne pepper

1 tablespoon rosemary, finely chopped

Preheat the oven to 180.  Whizz the flour and butter together, add the cheese and cayenne. Mix to a dough and form into a roll, wrap in cling film and put in the fridge for 20 minutes to firm up a little as this will make the cutting easier.  Cut into thin slices and put onto a parchment lined baking tray.  Pound the rosemary in a mortar with a pinch of sea salt and sprinkle a little of this onto each biscuit.  Cook for 13-15 minutes until golden on top.  Cool on a wire rack where they will crisp up.  Makes about 25.