These lovely modern nibbles are lower in carbohydrate than most, perfect for when I am watching my sugar levels and want a little protein and a flavour burst. I also love them pre-Christmas Day lunch for an easy light canapé. Pair them with luxurious sugarless Pommery Louise Nature 2004 and you’ll feel quite virtuous!
Makes 15 canapes
- 200g of grated good quality Parmesan
Grape relish
- 2 shallots
- 400g of Green, seedless grapes
- 150ml of Champagne vinegar
- 25g caster sugar
- 250g of ash coated goats cheese
- 1 tbsp. of picked Thyme leaves
Pre-heat the oven to 180⁰C. Then take a large flat baking sheet and line with non-stick parchment paper. Then sprinkle the Parmesan in an even layer across the paper, spread out to fit the tray perfectly and then pop in the oven. Leave for 10/15 minutes, you want all the cheese to be melted and golden brown, but not too brown. Then take out and cool completely.
Whilst the cheese is melting you can do the quick chutney. Finely dice the shallots, then add to a pan with the vinegar and the sugar. Bring to the boil, then turn down and simmer for 10 mins, then slice the grapes (discard the rounded ends) and pop into the shallot vinegar mix. Continue cooking for 5 minutes then take off the heat and cool. Then you have all of your components ready to go and can make these three or four days ahead.
Then about 10 mins before serving, you can assemble them. Simply break the Parmesan into irregular shapes, usually the size to accommodate two mouthfuls. Then top with a little goat’s cheese, then spoon on some grape chutney and sprinkle with Thyme.
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