For this vegetarian canapé, we use truffle potatoes, courgette, sweet peppers and, of course, Honeytomatoes®. Full of flavour and easy to prepare!
Pre-heat the oven to 180°C.
Cut the courgette into small ½ cm (¼ in.) thick slices; then cut into quarters. You will need 8 in total.
Cut the truffle potatoes in half. Cook the potato halves in a pan with plenty of water until they are al dente.
Remove the seeds from the red pepper and chop into 1 by 1 cm (½ in. by ½ in.) cubes.
Put the Honeytomatoes® and all the cut vegetables in an oven dish and drizzle with olive oil. Finish with some salt and pepper.
Put the dish in the preheated oven and roast the vegetables for about 5 minutes. Leave to cool and drizzle the vegetables with the balsamic vinegar.
Now put one of the Honeytomatoes® on a stick; then a piece of courgette, a piece of red pepper, another piece of courgette and another piece of red pepper. Finally, add a truffle potato half.
Arrange the skewers on a dish and serve with a selection of other canapés.