These canapés look fantastic, but take very little time.
30 gramsChorizo (Cooked and Diced)
100 gramsSmoked Chicken (Thinly Sliced)
1 bunchBasil (Torn)
1⁄2Lemon (Juice only)
1⁄2 tablespoonAnchovies (Finely Chopped)
1 cloveGarlic (Crushed)
3 tablespoonsOlive Oil
25 gramsParmesan (Grated)
2 tablespoonsDouble Cream
- First, make the dressing by whisking together the egg yolk, lemon juice, anchovies and garlic clove and gradually whisk in the olive oil to thicken the mixture. Add the grated Parmigiano Reggiano cheese and gradually whisk in the double cream, followed by the mascarpone cheese. Season to taste.
- Assemble the canapés by taking leaves off the chicory bulbs and filling with a little dressing, followed by a few cubes of chorizo and plenty of smoked chicken.
- Drizzle a little with more dressing over each canapé and top with chopped basil leaves and shaved Parmigiano Reggiano cheese before serving
Top tip: To save some time on the night, try making the dressing in advance, remembering to keep it refrigerated!