Recipes From The Charlie & Ivy's Kitchen - Festive Party Bites

Stilton & Fig Sourdough Bruschetta

The perfect party recipe. Simple to prep in advance and full of flavour from the Charlie & Ivy's Bread Dippers. The favourite dipper is Garlic, Oregano & Balsamic, but give Lemon, Balsamic, Juniper Berry or White Balsamic, Tarragon and White Peppercorn a try.

Ingredients- Makes 12

6 slices white sourdough bread
4 fresh figs
1 bag washed watercress
150g Stilton (or more if you like it super cheesy!)
A drizzle of Charlie & Ivy's Garlic, Oregano & Balsamic Bread Dipper

Method

Lightly toast your sourdough and brush with a little of your bread dipper.
Place on a serving platter and top each slice with a handful of watercress.
Slice each fig into 6 and gently place 4 pieces on each bruschetta.
Crumble the Stilton and scatter onto each bruschetta, finish with a final drizzle of your bread dipper.
Serve immediately and enjoy!

Honey Mustard Sausage Tartlets

Served either warm or cold, these tartlets are a tasty treat for buffets, brunch and make great snacks after a festive walk. Serve at your party or as a light bite. Made using the Honey & Mustard Dressing.

Ingredients Makes 12

1 packet ready rolled shortcrust pastry
2 tbsp Charlie & Ivy's Cold Pressed Rapeseed Oil
350g pork sausage meat
2-3 tbsp Charlie & Ivy's Honey & Mustard Dressing, plus a little extra for brushing
4 medium free-range eggs, beaten
A few stems of fresh thyme, and a little more to garnish
A twist of salt and black pepper

Method

Preheat the oven to 190C/170C Fan/375F and grease a non-stick tart oven tray.
Cut your pastry into rounds and line the tart tray with them.
Pop a piece of baking paper in each pastry round and fill with ceramic baking beans, or uncooked rice or lentils.
Pop into your preheated oven and bake for 8 mins, just long enough to allow the pastry to start to cook.
Remove from the oven and set aside whilst you make your filling.
Drizzle your oil into a non-stick frying pan and over a medium heat, fry off your sausage meat. Once cooked set aside to cool.
Mix together your cooled sausage meat, eggs and 2-3 tbsp of the dressing.
Add a good twist of salt and pepper and fresh thyme leaves.
Spoon into your tart bases and bake in the oven for a further 8 mins.
Remove and brush with a little more of the dressing and continue to cook for a further 2 mins.
Serve hot or cold, on a bed of leaves garnished with some fresh thyme.

Smoked Salmon Bites

A simple and tasty canapé using Charlie & Ivy's Lemon & Dill Mayonnaise. Great for the festive party season.

Ingredients - Makes 12

12 beetroot crackers
100g cream cheese
2 dessertspoons Lemon & Dill Mayonnaise
A twist of black pepper
120g smoked salmon
Chopped fresh dill or parsley to garnish

Method

Mix together the cream cheese, Lemon & Dill Mayonnaise and black pepper in a dish until smooth.
Spoon onto your crackers and load with strips of smoked salmon.
Garnish with your fresh herbs and another twist of black pepper.
Serve immediately and enjoy!

The Charlie & Ivy's range is available from independent retailers nationwide and online at https://www.charlieandivys.co.uk/shop.html