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Christmas Finger Food Board

Looking for a festive entrée that will rival even the main meal? Check out this epic Christmas Finger Food Board featuring Thomas Dux cheeses, exclusive to Woolworths.

Ingredients:

1 x batch of Prosciutto Wrapped Triple Cream Brie Mini Toasts

1 x batch of Smoked Salmon Fritters with Crumbled Blue Stilton

1 x batch of Burnt Peach and Manchego Crostini

1 x batch Mini Quiches with Pea Puree and Crumbled Persian Fetta

200g Thomas Dux Triple Cream Brie

150g Thomas Dux Blue Stilton

150g Thomas Dux Manchego Cheese

180g Thomas Dux Persian Fetta

200g dried apricots

100g pistachios

80g salami

100g roasted almonds

200g strawberries

150g mini cucumbers, halved

125g blueberries

150g red grapes

150g green grapes

100g lavosh crackers

100g sea salt crackers

300g mini heirloom tomatoes

Method:

STEP 1: Spoon the fetta into a small serving bowl.

STEP 2: Take a large cheese platter and add your four cheeses, one at each quarter point of the board.

STEP 3: Then, next to each cheese, place some of your complimentary canapes.

STEP 4: Add the grapes and tomatoes into the centre of the board.

STEP 5: Lastly, place your nuts, fruit, vegetables and crackers onto the board, filling any gaps.

STEP 6: Enjoy!

Prosciutto Wrapped Triple Cream Brie Mini Toasts

Makes 12

Ingredients:

200g Thomas Dux Triple Cream Brie

6 slices of prosciutto

12 mini toasts

6 sprigs of thyme

Method:

STEP 1: Preheat the oven to 200 degrees celsius.

STEP 2. Line a tray with baking paper, then add the twelve mini toasts.

STEP 3: Using a sharp knife, halve the pieces of prosciutto lengthways.

STEP 4: Slice the brie wheel in half. Then cut into 1cm thick pieces.

STEP 5: Wrap each piece of brie with a piece of prosciutto and place on top of a mini toast. Garnish with a few thyme leaves. Repeat the process with remaining brie and prosciutto.

STEP 6: Place the mini toasts into the oven to cook for 8-10 minutes until the brie is melted.

STEP 7: Remove canapés from the oven and place onto your serving plate.

STEP 8: Enjoy!

Mini Quiches with Pea Puree and Crumbled Persian Fetta

Makes 12

Ingredients:

180g Thomas Dux Persian Fetta

12 mini quiches

2 cups of frozen peas

1 small clove of garlic, minced

½ a lemon, juiced

1 tbsp olive oil

¼ tsp salt

¼ tsp pepper

5g chives, finely chopped

Method:

STEP 1: Cook the mini quiches according to packet directions. Set aside.

STEP 2: Fill a small pot with two cups of water, and place over high heat. Bring to a boil, then add the frozen peas. Cook peas for one minute until soft, then strain in a colander and allow peas to cool.

STEP 3: Place the cooked and cooled peas into a food processor, along with the garlic, lemon juice, olive oil, salt and pepper. Blend until smooth, then set aside.

STEP 4: Place the warm quiches onto a serving plate, and top with a spoonful of the pea puree, and some crumbled fetta.

STEP 5: Garnish with the chopped chives.

STEP 6: Enjoy!

Smoked Salmon Fritters with Crumbled Blue Stilton

Makes 12

Ingredients:

150g Thomas Dux Blue Stilton

2 eggs

200g corn kernels

½ cup self raising flour

¼ cup milk

¼ tsp salt

¼ tsp pepper

6 sprigs of dill

100g smoked salmon

2 tbsp olive oil

Method:

STEP 1: In a medium sized bowl, whisk together the eggs and milk.

STEP 2: Then add in the corn kernels, flour, salt and pepper and whisk until well combined.

STEP 3: Place a large pan over medium heat and add the olive oil.

STEP 4: Add small spoonfuls of the mixture to the pan, creating 4cm sized fritters.

STEP 5: Cook the fritters for two minutes on each side, until golden brown, flipping in between. Repeat with remaining mixture.

STEP 6: Place your fritters on a serving plate.

STEP 7: Slice your smoked salmon into small strips and roll into pieces.

STEP 8: Top each fritter with a piece of rolled smoked salmon, crumbled blue stilton cheese and a frond of dill.

STEP 9: Enjoy!

Burnt Peach and Manchego Crostini

Makes 12

Ingredients:

150g Thomas Dux Manchego

4 peaches

1 baguette

15g basil

3 tbsp olive oil

¼ tsp salt

Method:

STEP 1: Slice your baguette into 12 x 2cm thick slices.

STEP 2: Halve each peach and remove the seed. Then cut each half into four pieces.

STEP 3: Add your olive oil and salt into a small bowl. Using a pastry brush, brush each slice of bread with olive oil on each side.

STEP 4: Place a large pan over medium heat and add your slices of bread. Cook each slice of toast for two minutes on each side, until golden, flipping in between. Remove slices of toast from the pan and set aside.

STEP 5: Brush your pan with olive oil until lightly coated, then add your peach slices, cut side down. Cook peaches for two minutes on each side, flipping in between, until charred. Remove peaches from the pan.

STEP 6: Using a peeler, peel off thin strips of the manchego cheese.

STEP 7: To serve, place the toasts onto your serving plate. Top each toast with a few pieces of manchego, a charred peach slice and a basil leaf.

STEP 8: Enjoy!