These devilishly cute canapés are a throwback to cocktail parties of times gone by. Super easy to make, and using only a handful of ingredients – dates, prosciutto and mango chutney, plus watercress and cocktail onions to serve – they’re perfect for any soiree.
- 16 dates, pitted
- 1 tbsp hot mango chutney
- 8 thin slices (about 120 g) prosciutto, cut in half widthwise
- watercress sprigs and cocktail onions, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need 16 cocktail toothpicks.
Using a piping bag or small spoon, fill each date with mango chutney, pressing top edges to seal. Wrap a slice of prosciutto around each date. Thread onto cocktail toothpicks with a sprig of watercress and cocktail onion. Serve with Swedish meatballs.
As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by Brett Stevens.