I love canapés. I could happily eat lots of canapés instead of ever having meals. At parties, (if I am not cooking at them) you will find me lurking by the door to the kitchen. I am the guest the waitresses soon start trying to avoid. I will walk away from conversations, often without even uttering a word, to get my hands on the latest tray to leave the kitchen. This is undeniably rude, but the thrill of the chase is too much for me to resist.
I know, because I am often the chef, that a successful canapé party relies on excellent waiting staff who can weave their way through the greedy vultures positioned in prime position and make their way to the back of the room where the less greedy, but no less deserving of canapés tend to hang out. The guests who gobble all the canapés are discussed in the kitchen and tactics are laid out like a half time team talk on game day. AND YET, even though I know it will be me, “the greedy blonde who keeps elbowing people out the way and grabbing the tray” who is named and shamed in the kitchen, I simply cannot help myself. I blame canapés, they are just so damn delicious.
- 30-50g goats cheese, Boursin, cream cheese
- 12 large prunes, pitted
- 6 slices Parma Ham
- Balsamic Glaze, for drizzling
- 2 chopped chives as garnish
- Preheat your grill to a high heat and position a rack just under it.
- Make a little slice in each prune and wiggle it around with your finger. You want to make a hole big enough to stuff with the cheese.
- Halve each slice of parma ham length ways and roll it up around the stuffed prune.
- Grill for a couple of minutes on each side.
- Drizzle with a little balsamic glaze and a few chopped chives for a bit of green. Pile 'em high and serve to yourself. GUESTS. I mean your guests. Obvs.