Vegetarian Canape recipes

Halumi, Tomato and Courgette sticks


1 packet of Sheeps Halumi cheese diced
Baby tomatoes
2 courgettes 
Sesame seeds
Olive oil
1 clove of Garlic
Tamari
Chopped coriander 

Dice the halumi cheese, and chop the courgetts into round chunks.  In one pan put the olive oil and garlic and add the courgettes once hot, then add a couple of table spoons of water and a table spoon of tamari and let the cougettes sweat.  When they are al-dente turn off the heat and add a handful of sesame seeds.  


In another pan add a small amount of oil and add the diced halumi and chopped coriander and leave to cook on a medium heat for 3-5 minutes constantly stirring.


In another pan add a table spoon of balsamic vinegar and tomatoes and leave to cook on a medium heat for 4 minutes so that they are warm through but the skins are not splitting yet.


Then with a tooth pick skewer the halumi, courgette and tomatoes and serve all together on a platter... Yum!






Cucumber Chunks with Goats cheese and Almond Butter


1 Cucumber (makes about 15 pieces)
Soft Goats Cheese
Almond Butter
Olive oil
Pepper
Chopped Basil

Chop the cucumber into large bit size chunks and scoop a small amount of the soft pips out the middle with a t-spoon.  Then add a thin layer of almond butter to the ready made hole and on top of that a t-spoon of the soft goats cheese.  Dribble some olive oil over the top, some cracked pepper and the chopped basil.
Delish!