NZ Woman's Weekly

Do-it-yourself canapes

  • Total time

    10 minutes
  • Servings

  • Courses


Ready in 10 minutes, serves 6.

  • 24 crostini (small pieces of grilled or toasted bread)
  • 300g creamy blue cheese
  • 1-2 pears, cored and sliced, skin left on
  • 1/2 cup roasted pecan nuts
  • 4 tbsp runny honey
  • 1/2 cup pear chutney

1. Soften cheese at room temperature for 1 hour before assembling platter.

2. Arrange crostini, cheese and prepared pear slices on a large platter. Place nuts, honey and chutney into ramekins or glass containers and place on platter. Serve.

Tips: For a gluten-free option, the pears are perfect as a base – then you can add the other toppings. Keep a pepper grinder handy for those guests who want to add a kick to their canape.

Pear chutney
Ready in 2 hours and 20 minutes, makes 3 litres.

  • 1.5kg ripe pears, cored, chopped
  • 2 onions, peeled and chopped
  • 5 large cloves garlic, peeled and crushed
  • 500g sultanas
  • 2 1/2 cups brown sugar
  • Zest 1 orange
  • 2 tbsp ground ginger
  • 2 tbsp ground allspice
  • 500g pitted dates, chopped
  • 1 tsp cayenne pepper
  • 1/2 cup runny honey
  • 1 tbsp salt
  • 5 cups malt vinegar

1. Combine all of the above ingredients in a large saucepan. Simmer gently for 2 hours and 15 minutes, stirring every 10 minutes. Once chutney is thick, pour into hot, clean jars and seal.

Tip: This is a fantastic chutney to give guests. Once they have tasted it on their canapes, they will want more!

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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Issue 1541

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