Our vibrant Courgette Mezze with lemon, Italian basil and garlic works as a lovely zesty companion to smoked salmon and creamy whipped feta. This recipe makes 12 of each canape but double up the quantities to make more.
24 pre made savoury mini Tartlets
1 jar of Courgette Mezze
50g Sliced Smoked Salmon
200g Feta Cheese
1 Long Red Chilli
Unwrap the feta and crumble into a food processor, blitz for 2 mins scraping down the sides as you go. Keep blitzing until the feta is very smooth. Place in a bowl and set aside.
Slice the salmon into 3cm slices. Cut the chilli in half, deseed and finely slice. To assemble the canapes use a teaspoon to place a small amount of the Courgette Mezze in each tartlet.
With 12 of the tartlets place a piece of salmon on top of the courgette mezze and zest the lemon using a fine micro plane or zester on top. With the other 12 tartlets spoon in a small amount of whipped feta and top with a sprinkle of chilli. You will have some left-over whipped feta, store in an airtight container in the fridge. Serve immediately.