Canapés

Our talented chefs can produce a range of canapés for all occasions. Contact us to find out more.

      • Mini puff pastry boucheés with Mediterranean vegetables and feta cheese
      • Savoury biscuits topped with dolce latte and walnuts
      • Bruschetta with broad bean puree, mint and goat cheese
      • Mini Cornish pasties with rump steak
      • Greek salad kebabs – grilled hallumi cheese, cherry tomato, minted cucumber and black olives
      • Stuffed button mushrooms with pine nuts and bacon
      • Sundried tomato and fennel seed palmiers in puff pastry
      • Black cherry tomatoes stuffed with a duxelle of wild mushrooms and chives
      • Japanese styled tiger prawns spiced with saki, lime and chilli, served with a dipping sauce
      • Cucumber wheels with a ricotta, basil, olive oil and black olives
      • Bacon, brie and barbecue sauce turnovers
      • Bruscetta with pesto, camembert and trio of peppers
      • Skewer of garlic roasted courgette, red pepper and honey glazed ham
      • Cracked black pepper spiced profiteroles with a guacamole mousse
      • Bruschetta with chicken liver and brandy pâté, sun-dried tomato and fresh sage
      • Mini Thai fish cakes with a sesame seed crust, served with a dipping sauce
      • Lemon infused asparagus spears wrapped in speck
      • Marinated goujon of chicken with lemon and smoked paprika
      • Duck breast bruschetta glazed with a sweet plum sauce
      • Cucumber pin wheels with smoked trout mousse and red onion crisp
      • Deep fried polenta balls with a mozzarella and basil filling
      • King prawn, grilled red pepper and baby corn skewer
      • Blinis with brandade, green olive and dill
      • Dark rye bread with cream cheese and smoked salmon
      • Hot tempura prawns with a hot and sour sauce
      • Mini garlic mushrooms stuffed with Gorgonzola
      • Roasted ratatouille skewers
      • Melon ball and parma ham sticks
      • Hot glazed sausages with honey and wholegrain mustard
      • Mini chocolate donuts dusted with cinnamon sugar
      • Vanilla profiterols with a pistachio cream filling
      • Sweet vol-au-vents with a lemon pastry cream and kiwi

Contact Richard Amey, Catering Manager for all enquiries
ramey@sarum.ac.uk  |  01722 424800