A delicious canapé board with BLT skewers with Honeytomatoes®, vegetable towers with Hon-eytomatoes® and mini Honeytomato® tarts. Complete your board with tasty dips, bread, vege-table crisps, baby carrots and nuts.
I want to make
BLT skewers with Honeytomatoes®
Toast the bread slices and cut out small circles with a round cookie cutter.
Grill the coppa di Parma in a pan or in the oven until crispy. Leave to cool on a piece of kitchen paper and crumble into small pieces.
Mix the mustard with the mayonnaise. Tear the little gem leaves into small pieces
Spread some mustard mayonnaise on each piece of bread, top with some Little Gem lettuce, a piece of crunchy coppa di Parma and a Honeytomatoes®. Put on a skewer and place on the canapé board.
Vegetable towers with Honeytomatoes®
Cut the courgette into equally thick slices. Tear the burrata into pieces and separate the basil leaves from the sprigs.
Brush the courgette slices with olive oil. Grill them briefly in the grill pan on both sides to form golden brown griddle marks.
Thread a basil leaf onto a wooden skewer, followed by a piece of burrata, a Honeytomato® and a slice of grilled courgette. Repeat this step with the other skewers until all ingredients are used and place the vegeta-ble towers on the snack board.
Mini Honeytomatoes® tarts
Pre-heat the oven to 180°C.
Slice the Honeytomatoes® and cut the bacon into strips. Mix the ricotta with the chili sauce.
Cut circles out of the puff pastry slices with a glass or round cookie cutter. Pierce holes in the centre with a fork; this is not necessary for the outer edges.
Brush the puff pastry with the ricotta mixture, leaving the edges free. Then top with the bacon and the slices of Honeytomatoes®. Season with salt and pepper. Lightly beat the egg and brush the edges of the puff pastry with it. Bake in the oven for 15 minutes until golden brown.
Place the tomato tarts on the canapé board and garnish with some garden cress.