How to Make a Crowd-Pleasing Christmas Canape Board

Canapes Embed 01

This zingy foursome of moreish morsels is feast for the eyes and taste buds – offering some of the best Irish produce, this exotic Christmas canapé board has something to please every palate… 

Lemon and chilli mussels
* 1kg mussels
* 1 tsp chilli flakes
* 100g breadcrumbs
* 50g butter
* zest of 1 lemon

1 In a large pan, add 2 tbsp water and the mussels; cook on a high heat until the shells have opened (3-5 minutes).
2 Mix the lemon zest and chilli flakes to the breadcrumbs and melted butter.
3 Once the mussels are cooked, remove them from the pan and pull apart the shell. Keeping the part with the mussel attached, place on a baking tray and spoon some of the breadcrumb mix over each mussel.
4 Grill until golden.

Prosciutto-wrapped pears with blue cheese
* 3 pears, cut into quarters
* 50g Cashel Blue cheese
* 6 slices prosciutto, torn into strips

Add a lump of Cashel Blue cheese to each quarter pear and wrap with a strip of prosciutto.

Garlic and chorizo soup
* 2 whole heads of garlic, cut in half
* 500ml stock
* 1 pack Gubbeen chorizo, cut into batons
* coriander sprouts

1 In an oven preheated to 190°C, roast the garlic on a baking tray for 15 minutes or until golden.
2 Squeeze the pulp from the skin and add it to the stock; bring to the boil and, once hot, blend until smooth. Season well.
3 In a hot frying pan, cook the chorizo until lovely and crispy.
4 To assemble, pour the soup into shot glasses and top with the chorizo batons and a sprinkling of coriander sprouts.

Goat’s cheese on toast with cranberry chutney
* crusty bread, sliced
* Killeen goat’s cheese (Gouda-style)

For the chutney
* 50g fresh cranberries
* 1 shallot
* 2 tsp raisins
* 1 tsp vinegar

1 Make the chutney: chop the shallot finely and place into a saucepan.
2 Add the cranberries, raisings and vinegar, and cook on a low heat until soft and reduced, then store in an airtight container until ready to use.
3 Slice some cheese and lay it on top of the sliced bread.
4 Melt under the grill until bubbling and golden.
5 Top with chutney and enjoy warm.

Pick up the sparkling January-February 2016 issue today for our gorgeous gourmet guide to Galway – Ireland’s new foodie capital!

Recipes & Styling Jette Virdi  Photography Nathalie Marquez Courtney  Styling Assistant Michelle Hanley

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Yes, it’s Christmas time and we’re all up in a frenzy regarding last minute presents…