Inspired wedding food – canapés
Good afternoon lovelies!
It is becoming increasingly popular for couples to have a drinks reception after their wedding ceremony; it’s a great opportunity to mingle with your guests and provides a relaxing atmosphere for people to get to know each other whilst you sneak off for your couple portraits. So the focus this week in our wedding food series, is on canapés and treats that you can serve to your guests (although do make sure that you have some put aside for you both too).
Canapés work really well as either something light to eat if there is a large gap between your ceremony and the wedding breakfast, as a replacement to having a starter, or like at Ella and Paul’s wedding by the sea, a great excuse to have an ice-cream!
Just a little bit of advice on choosing your canapés – make sure they can be eaten with one hand, after all the other hand is likely to have a glass of something equally as delicious in it. Also, a bit of variety is key -especially if you have guests with particular dietary requirements, but don’t worry, your caterer should be able to advise you on great alternatives for any special diets. And don’t forget you don’t have to stick to just savoury canapés; a sweet treat is always a winner!
The delicious food in this post was provided by Kalm Kitchen at Millbridge Court and Fetcham Park, Cole and Sons, Lily Vanilli, Town Hall Hotel, Denbies Wine Estate and Westcliff Hotel and I can definitely vouch for how tasty it all was!
I was flicking through a past issue (6) of Flutter Magazine, which is a beautiful wedding and lifestlye magazine fully of beautiful inspiration and a really easy but delicious looking tray of canapés caughy my eye – ricotta flatbread with green garlic and radishes, how yummy do these look, I’ve shared the recipe after these images…
- 1-2 bunches of radishes
- Seeded crackers
- Sheep’s milk ricotta
- Green garlic oil
- Za’atar (a middle eastern spice mix)
- Sea salt
- Slice the radishes in thin slices (or in half if they are very small)
- Liberally coat the crackers with the cheese – about two teaspoons on each cracker
- Sprinkle the za’atar over the cheese and nestle in the radishes
- Dollop each composed cracker with green garlic oil and sea salt
- Serve on a pretty plate of slate slab
Until next time,