Party people...

Make your New Year�s Eve an extra special event with these tasty nibbles.

Article by: Sarah Mills
Publish date: 4th December 2008

MOZZARELLA AND CORIANDER BRUSCHETTAS

Preparation: 6 minutes
Cooking time: 4 to 6 minutes
Makes: 8 canapés

Ingredients:
1 Waitrose Mediterranean Olive Bread 
190g Sacla Coriander Pesto 
125g pack Garofalo Mozzarella di Bufala, drained and roughly torn into small pieces 
2tbsp extra virgin olive oil 
1/2 x 20g pack fresh basil, roughly torn

Method:
1 Preheat the grill. Cut 4 thin slices of the bread, then cut each slice in half.

2 Place on a baking sheet and grill for 1-2 minutes on either side until golden.

3 Spread each piece of toasted bread with a little pesto, top with mozzarella, drizzle with olive oil, then add some basil and season.

4 Serve immediately or place under the hot grill again for a further 1-2 minutes, until the cheese has just melted.

PARSNIP AND HONEY SOUP SHOTS WITH TRUFFLE OIL AND PARSNIP CHIPS

Preparation time: 1 minute
Cooking time: 5 minutes
Makes: 8 canapés

Ingredients:
1/2 x 600g tub Waitrose Parsnip and Honey Soup 
4tsp Urbani White Truffle Oil 
1 x 50g pack Tyrrells Parsnip Chips

Method:
1 Heat the soup in a medium pan, according to the pack instructions. Pour carefully into 8 shot glasses.
2 Top each shot with half a teaspoon of truffle oil and parsnip chips and serve immediately.

PAPRIKA-SPICED CRAB Pâté

Preparation time: 15 minutes plus 30 minutes chilling
Cooking time: None
Makes: 8 canapés

Ingredients:
450g fresh white and dark crab meat (from about 3 Waitrose Dressed Cromer Crabs, from the fish service counter)
200ml crème fraîche 
2tbsp mayonnaise 
2 salad onions, finely chopped 
1tsp smoked paprika
15g pack fresh chives, chopped, reserving several blades to garnish 
Grated zest of 1 lemon 
1tbsp lemon juice 
Dash of Tabasco sauce

Method:
1 In a large bowl, mix together the mayonnaise, salad onions, paprika, chopped chives, lemon zest and juice, and Tabasco. Season and gently fold in the crab meat.

2 Gently fold the crème fraîche into the crab mixture. Divide it between 8 ramekins, then cover and chill in the fridge for 30 minutes.

3 Take the pâté out of the fridge 20 minutes before you are ready to serve it. Garnish with the chive blades and serve with Melba toast slices and a wedge of lemon.