Canapes with Fresh Fruit

Our sophisticated take on a classic cheeseboard with fresh fruit
Cooking Time: n/a Makes: n/a


• Always Fresh Rosemary and Sea Salt Crustini Selection of fine cheeses: blue vein, feta, goats cheese, shaved parmesan • Pistachio nuts • Fresh fruit: raspeberries, blueberries, figs, pomegranate seeds •  Cucumber, thinly sliced • Prosciutto, thinly sliced • Avocado, thinly sliced • Asparagus spears • Beetroot dip • Microherbs to garnish


For a stylish end to meal create beautiful fruit and cheese canapes.

On crustini base spread goats cheese on one half and top with a raspberry. On the other side of the base stack three very thin slices of avocado. Top canape with a blueberry and microherb to finish.

Top crustini base with a small wedge of blue cheese.  Add a thin slice of fresh fig and position so that th fig is sitting upright, to give height to the canape.  Garnish with two pomegranate seeds and microherb.

On crustini base add a slice of feta, top with a cucumber slice, dollop of beetroot dip and garnish with microherb.

On crustini base, top with strip of prosciutto then an asparagus spear, and fold the prosciutto over the asparagus.  Finish with a parmesan shaving and microherb.

Serve canapes on a large platter and alongside a bowl of pistachio nuts.

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