Light bites take centre stage at most special functions, and bridal showers are no exception. Brides-to-be and their special team can stun guests with these simple, quirky and tasty bites.
1. Smoked Salmon Bites
5 slices rye bread
1/2 cup cream cheese
1 large avocado
2 tsp fresh lemon juice
2 packs salmon, chopped and rolled into 20 bite sizes
Salt and black pepper to taste
1. Toast the rye bread, remove crusts and cut into even quarters.
2. Mix the cream cheese, avo and lemon juice, seasoning with salt and pepper to your taste.
3. Pop a teaspoon of the mixture onto each square, roll a piece of salmon and gently press it into the centre.
4. Garnish with a sprig of coriander.
2. Tomato, Mozzarella and Basil Bites
25 cherry tomatoes
25 fresh mozzarella balls
2 packs basil (you’ll need 25 leaves)
A drizzle of olive oil or balsamic reduction
Salt and black pepper to taste
1. This is simplicity at its best. Skewer a tomato, mozzarella ball and basil leaf onto each toothpick.
2. Once you’ve assembled your bites, drizzle in the oil or vinegar and season according to taste.
3. Butternut, Beetroot and Feta Skewers
400g beetroot, washed and cut into wedges
400g butternut, cut into large cubes
3 discs firm feta, cut into blocks
60ml olive oil
100g rocket leaves
Himalayan Rock Salt and black pepper
Skewer sticks, cut into halves
1. These skewers are slightly more substantial than the tomato and basil versions.
2. Roast the butternut and beetroot on separate trays, for 30 minutes each.
3. Once cooled, skewer alternating blocks of butternut, beetroot, feta and rocket onto sticks and serve.
4. Stuffed Mushrooms
1 punnet of button mushrooms, at least 4cm in diameter, de-stemmed
1 pack good quality Danish feta
1/4 tub basil pesto, or pesto of your choice
1. Grease a baking tray with non-stick spray and assemble your mushrooms stem-side up.
2. Pop a small piece of feta into each one and grill on high for 5-10 minutes or until feta has softened.
3. Once out the oven, dress each mushroom with a drizzle of pesto and serve.
5. Shot Glass Dippers
Shot glasses can double up as excellent canapé servers, so mix up your options with these tasty sweet and savory varieties.
VEGGIE CRUDITES WITH DIP
Slice up your favourite fresh veggies – celery, carrot, cucumber – into sticks. Fill the glass halfway with hummus or tzatziki then prop in your veggie sticks and serve.
FRUIT CRUDITES WITH DIP
Slice watermelon, pineapple and other hard fruits into dipping-size sticks. Fill your shot glass half-way with strawberry yoghurt or greek yoghurt and honey then serve with the fruit sticks.
6. Sweet Potato Muffin Bites (with Cinnamon and Pecan Topping)
150g cake flour
40g oat bran
7.5ml baking powder
185ml oil (canola or sunflower)
100g castor sugar
350g sweet potato, peeled and grated
100g pecan nuts, chopped
100ml dark brown sugar
90ml cake flour
125ml pecan nuts, chopped
Mix these ingredients together and crumble over the muffin before baking.
1. Sift together dry ingredients 2. Whisk together oil and castor sugar 3. Add eggs, one at a time 4. Fold in dry ingredients 5. Fold in sweet potato and pecan nuts 6. Spoon into greased muffin paper cases and sprinkle with topping 7. Bake at 180 degrees for 15-20 minutes
7. Black Forest Mini Bites
2 cups all-purpose flour
1 cup sugar
¾ cup choc chips
½ cup cocoa
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup plain yoghurt
½ cup low fat milk
½ cup vegetable oil
1. Preheat your oven to 400 degrees F and grease mini-muffin trays. 2. In one bowl, mix the flour, sugar, cocoa, baking soda and chocolate chips and set aside. 3. In another bowl, whisk the egg, milk, yoghurt and oil together. Add to the chocolate mixture and blend until even. 4. Pour into the muffin trays for roughly 10-15 minutes, until a skewer pushed into the centre comes out clean. 5. Once cool, cut your muffins in half and spread generously with cream and jam before sandwiching back together.