Bruchetta Canape's

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Bruchetta Canape's

Looking for an easy to make and uber yummy snacks for those family gatherings? Look no further, this will sure impress your guests.


For the toast

- 1 Baguette

- 1/4 Cup olive oil

- 2 Garlic cloves cut in half


Beetroot and Cream Cheese

- 4 Beets cut into small cubes

- 1 Heaped tsp ground coriander

- Salt and pepper to taste

- 1/3 Cup plain cream cheese 

Mushroom and Cheese

- 100 g mushrooms finely sliced

- 3 Sprigs fresf thyme

- 1 Crushed garlic clove

- Salt and pepper to taste

- 1 Generous handful of a strong cheese, grated.

Cream Cheese and Artichoke

- 80 g Prepared artichoke hearts

- Handful of fresh mint, finely shredded.

- Squeeze of lemon juice.

- 1/3 Cup cream cheese


1. Using a bread knife, slice baguette diagonally. Each slice should be about 1cm-1.5cm thick. Brush one side of each slice with olive oil and place olive oil-side up on a baking tray. Place under the frill until toasted. Then flip over and repeat on the other side. When they are done and while the slices are still warm, rub one side of each slice with the garlic clove.

2. On a medium heat, fry coriander in a tbsp of oil for 2 min add beets and cook until soft, but still holding shape. 

3. Spoon a heaped tsp of cream cheese on each slice and top with the cooked beets.

4. Fry garlic and mushroom in a tbsp of butter until the mushrooms soften and the leaves from the sprigs of thyme cook for a further 3 min. 

5. Top each slice of toast with cheese and place under the grill until melted. Top with cooked mushroom and a final garnish of fresh thyme.

6. Cut prepared artichoke hearts into small cubes. In a bowl combine mint, lemon juice and artichokes and allow to marinate for 15 min.

7. Spoon Heaped tsp of cream cheese on each slice of toast and top artichoke and mint mixture. Garnish with fresh mint.


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