A festive canapé board with fancy Honeytomatoes® snacks. Finish off your board with bread, nuts, fresh figs, French cheeses, fuet and confiture, for example.
I want to make
Green asparagus tips, brie and Honeytomatoes® parcels
Pre-heat the oven to 180°C.
Defrost the puff pastry. Snap off the dry ends from the asparagus tips and slice the brie. Cut the Honeytoma-toes® in half. Strip the leaves from the thyme sprigs and mix with the honey and a pinch of salt.
Arrange 2 slices of brie on each sheet of puff pastry, followed by some asparagus tips and halved Honeytoma-toes®. Pour some of the honey-thyme mixture on top and fold the two ends over each other in the middle.
Lightly beat the egg, brush the puff pastry parcels with it, sprinkle with the sesame seeds and onion powder and bake in the oven for 20 minutes until golden brown.
Grilled figs, blue cheese and Honeytomatoes®
Preheat the oven on grill setting to 180°C.
Halve the figs and chop the blue cheese into small pieces. Place the figs on a baking tray lined with parchment paper. Top each fig with a piece of blue cheese and a small sprig of thyme. Grill in the oven for 5 minutes.
Prick a Honeytomato® on a wooden skewer followed by a grilled fig and place on the canapé board.
Goat's cheese and pistachio bonbons with Honeytomatoes®
Finely chop the bacon. Heat a frying pan and fry the bacon pieces until crispy; add the chili flakes and allow to cool on a paper towel.
Chop the pistachios very finely (or use a food processor) and stir through the bacon.
Mix the goat's cheese with the cream cheese and roll into balls the size of a bonbon. This is a lot easier to do with wet hands. Then roll the balls through the pistachio-bacon mixture.
Stick a wooden skewer through a Honeytomato®, followed by a goat's cheese bonbon and place on the fes-tive canapé board.