Goat Cheese Canapes

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 So, are you planning your next canapé party and need inspiration?  This recipe is really great, as it’s vegetarian (lacto-vegan to be specific), and is a change from the ordinary and overdone smoked salmon & cream cheese roulade.


This is how it goes… (Serves 4 as canapés)

2 long, narrow aubergines, sliced into thin lengths, no more than 1cm in thickness

olive oil for grilling

salt to season

 

For the filling:

80g soft goat cheese

1 tbsp finely chopped Italian parsley

Juice and zest of ½ lemon

1 tbsp NoMU pistachio and sumac dukkah dipper

½ cup Harissa dipping sauce:

1 tbsp Harissa paste (found in good spice delis and grocers)

1 medium red pepper, roasted until blackened, skin and core removed

2 medium tomatoes, blanched, skins and seeds removed

1 tsp sugar

Maldon salt and coarse black pepper

 

And then…

Aubergine slices: Coat with olive oil and grill on each side on a very hot griddle pan, ensuring you get visibly dark grill lines, season with salt and transfer to a plate to cool.

Goat cheese filling: Combine goat cheese, parsley, lemon juice, zest and   dukkah in a small bowl and mix well.  Season with salt and pepper as   necessary.

To roll: Place a cigar-shaped bit of goat cheese at the bottom end of your aubergine slice, roll it up, and transfer to a platter ensuring the flap is on the bottom, so they don’t unravel.

For the Harissa sauce: place the Harissa paste, roasted peppers and tomatoes in a blender/hand blender and blitz together until the sauce is smooth in texture.  Season with sugar, salt and pepper to taste. 

To serve: place aubergine rolls on a medium sized platter with the accompanying dipping sauce in a bowl.

If you want to, you could serve this dish as a starter:  3 or 4 roulade per person will do just fine, spread the warmed sauce over the base of the plate & place roulade on top.   Garnish with wild baby rocket & a crack of black pepper & a drizzle of lemon infused olive oil.

by Chef Prive 

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