ingredients (Makes 12–16 bites)
The perfect canapé: crispy, smoky, creamy, and bright.
1 ciabatta loaf, thinly sliced
2–3 tbsp Borderfields Chipotle Oil
40–50g grated Parmesan
150g crème fraîche
1–2 tbsp Borderfields Garlic Oil
200g cherry tomatoes, halved
Fresh basil, thinly sliced (for garnish)
Salt & black pepper
method
Method (3 easy process’s)
Roast the Garlic Tomatoes
Preheat oven to 180°C (fan).
Toss the cherry tomato halves with Borderfields Garlic Oil, salt, and pepper.
Spread on a tray and roast for 15–20 minutes until softened and lightly caramelised.
Set aside to cool slightly.
Make the Chilli–Parmesan Ciabatta Bites
Brush both sides of the thin ciabatta slices with Borderfields Chipotle Oil.
Arrange on a baking tray and sprinkle lightly with grated Parmesan.
Bake at 180°C for 8–10 minutes, or until crisp and golden.
Assemble
Add a small spoonful of crème fraîche to each warm Parmesan ciabatta crisp.
Top with a roasted garlic tomato half.
Finish with a pinch of thinly sliced basil.
