PREP TIME: 20-30 mins. SERVINGS: 10-12

You won’t miss the bread or crackers with this veggie twist on canapes topped with antipasto and pear crisps.


UKF Brie Fauxmage x 2

AP Wild Irish Elderberry & The Kick syrups

1 large butternut squash

Olive Oil

Himalayan Pink Salt & Cracked Black Pepper


Pear Crisps (See Crispy Pear & Pecan Canapes Recipe)

Grilled Courgette & Red onion (cut into rounds) or jar

of prepared antipasto

Maple Spiced Nuts, chopped

Fresh Rosemary, chopped

Lemon or Orange Zest

Pink Peppercorns


1. Preheat oven to 180 C.

2. Wash, peel (or you can leave skin on) and cut sweet potato from top down into thin slices and cut into rounds with biscuit cutter. Coat with olive oil and season with salt and black pepper.

3. Spread slices in an even layer on an oven tray lined with baking paper and bake for 20 minutes, keep watch that they are cooking evening, then flip and bake until golden - another 15 minutes or more.

4. Remove from oven and and place slices of cheese on each round and bake for another couple of minutes to melt cheese - alternatively switch to grill setting to brown cheese slightly.

5. Arrange on a platter and decorate:

Grilled Vegetables/Antipasto, drizzled with The Kick Syrup, topped with Lemon Zest & Fresh Rosemary

Pear Crisps drizzled with Wild Irish Elderberry Syrup, topped with Pink Peppercorns & Spiced Maple Nuts