Having rejoined classes and now going along on a weekly basis, I’m always interested to see what the topic for discussion will be on the night. In my class in last week of November we spent some time discussing ways in which to tackle to Christmas season, and in particular, parties full of the foods we know won’t get us to where we want to be.
One of the things I’ve done to tackle this for a good few years now, is to always take along a contribution to the buffet that you have prepared and know exactly how many points are in it! I find this way, I know I’ve got something I can eat that I’m going to enjoy, and I can track it without guesstimating.
It got me to thinking, I should probably post some of my little party canape creates so, every Friday in December leading up to Christmas, I will be sharing with you one of my buffet/canape creations.
The first is one I actually make all year round as it so quick and easy and always goes down a treat. Who doesn’t like meat, cheese and pesto!! Give it a whirl, you won’t be disappointed.
Mozzarella, Pepparoni and Pesto Boccones!
Makes 24 = 1sp each (flex)
24 cocktail sticks
240g half fat mozzarella ball, sliced into 12 cubes (I got mine in Tesco if you can get a hold of the half fat ones, you could use 200g of the full fat mozzarella balls but each boccone becomes 2sp each).
24 pepparoni/salami slices
24 small fresh basil leaves
24 sun dried tomatoes, each sliced into 2
2 tsp green pesto
Juice of 1 lemon
Tablespoon of water
On to each cocktail stick add half a sun dried tomato, then a cube of mozzarella, then a slice of pepperoni/salami, then a folded basil leaf, then the other half of the sun dried tomato.
In a bowl, add the green pesto, water and lemon juice and mix together.
Pop the assembled buccone onto a plate and drizzle over the lemony pesto mix.
Finish with a good twist of salt and black pepper.