Get your healthy Christmas recipes here! We have a delicious Roasted Cherry Tomatoes and Goats Cheese Canapés,Tomato, Melon and Basil Skewers, and Kale and Artichoke Dip.
Roasted Cherry Tomatoes and Goats Cheese Canapes
Source: AllRecipes
INGREDIENTS
- 2 tbsp olive oil
- 2 punnets of red and yellow cherry tomatoes
- ½ red onion, thinly sliced
- 200g crumbled goats cheese
- 24 mini pastry shells
- 12 additional red cherry tomatoes, halved
- ½ cup flat leaf parsley, chopped
- Salt and pepper
METHOD
- Preheat oven to 200 C.
- Wash and dry cherry tomatoes. Mix with olive oil and salt and pepper in a large bowl. Spread across an ungreased baking tray and roast for 6-8 minutes as skin begins to split. Cool for 5 minutes.
- In the large bowl, separate the onion slicers. Add tomatoes and goats cheese and combine.
- Remove pastry shell from packet. Spoon a heaped teaspoon of tomato mixture into each shell. Place half a cherry tomato on top and sprinkle with parsley to serve.
Tomato, Melon and Basil Skewers
INGREDIENTS
- 6 tbsp balsamic vinegar
- 1 ripe rockmelon
- 300g cherry tomatoes
- Fresh basil leaves
METHOD
- In a small saucepan, heat balsamic vinegar over a low temperature until it reduces to the consistency of a syrup
- Cut rockmelon in half and remove seeds. Cut cubes and remove peel.
- On skewers, alternate the rockmelon, cherry tomatoes and basil leaves.
- Serve on platter, and drizzle with balsamic reduction just before serving.
Kale and Artichoke Dip
Source: EatingWell
INGREDIENTS
- 2 ½ cups frozen chopped kale (*alternatively use frozen chopped spinach), thawed
- 2 cups frozen artichoke hearts, thawed and chopped
- 225g cream cheese, room temperature
- ½ cup plain yoghurt
- 2 tbsp minced shallots
- 2 large cloves garlic, mince
- ½ tsp kosher salt
- ¼ tsp ground pepper
- ¼ tsp cayenne pepper
- ⅓ Parmesan cheese, grated
METHOD
- Preheat oven to 210 C, and coat a 8-inch square (or equivalent) baking dish with cooking spray.
- Combine kale, artichoke hearts, cream cheese, yoghurt, shallots, garlic, salt, pepper and cayenne in a large bowl.
- Transfer mixture to baking dish and sprinkle with parmesan. Bake until the dip begins to develop bubbles and go brown (approximately 25 minutes).
- Allow to cool for 5 minutes before serving.