We love canapés – those delicious little morsels of food that flirt with your tastebuds, always leaving you with a taste for more, but when you next look at the platter, they’re so good they’re…gone!
Well, now you can make as many as you like. Chef Pete and Chef Byron of Sense of Taste Chef School show you how to turn a warm Spring evening with friends round for drinks, into a mini-feast that could take you waaaaaay past dinner time. They’ve got three gorgeous recipes for you, all using our Oryx Wine Salt for flavouring, to get you in the mood for a little light entertaining!
Here’s the first one:
AVO & BILTONG BRUSCHETTA – makes about 12 portions
- Make the Bruschetta – which can made from any leftover bread – we like day old Sour dough but whatever you like best.
- Simply slice the bread into relatively thin disks – brush with Morgenster Lemon Olive Oil and Sprinkle with Oryx Wine salt
- Put them on a tray into the oven at 180’C – until crispy and golden brown
- Take out of the oven – set aside to cool
- Finely chop ½ red onion and a handful of fresh coriander
- Take one ripe avocado – mash – add ½ cup smooth cream cheese or smooth cottage cheese – we make our own using full cream Inkomazi Maas. You can get it at Pick ‘n Pay. It takes a day to drain the maas in cheesecloth to form a lovely cream cheese.
- Mix the Avocado, Cream Cheese, 1 tablespoon of lemon juice, a good glug of Morgenster Extra Virgin Oil, and a good grinding of Oryx Wine Salt
- Taste so that you know your Avo topping (Mousse) is nicely seasoned
- You will need slices of Beef Biltong – slightly pink so not too dry – you will need at least 2 to 3 slices per bruschetta
- To assemble – dollop the Avo Mousse onto bruschetta, place biltong onto Avo Mousse, garnish with chopped red Onion and Coriander and a garden flower or two for extra Spring gorgeousness. We used sprigs of chickweed and rocket flowers.
- A final sprinkle of Oryx Wine Salt and you’re done!