Party Nibbles, Pastrami on Rye plus Cheese & Pineapple Wedges
I think it is really nice to have little starters or party food, however if a starter I want to make life easy for myself. Hence two nifty little starter recipes below, super easy and don’t look too bad on the eye, they fair even better on the taste buds.
Pastrami On Rye
Pineapple & Cheese Wedges
There is still time before New Year’s to make up these little treats.
How to do so? Please pop below the gallery to see how…
Pastrami on Rye
Makes about 12
- 2 slices pumpernickel bread
- 3 tbsp mayonnaise
- 1 tbp wholegrain mustard
- 2 slices pastrami
- sliced cornichons (gherkins)
- Use a 4cm pastry cutter to stamp whatever shape you choose. The bread is a little tricky as you can probably see it doesn’t always slice perfectly, however my children thought that was great as more for them before the big occasion. Next, in a small bowl mix together the mayonnaise, mustard and some seasoning.
- Cut each pastrami slice in to 6 equal pieces. Spread or pipe the mustard mayonnaise on to the pumpernickel pieces and top with a folded piece of pastrami. Try not to eat it all before this stage.
- Top with the cornichon slices and a fresh grinding of black pepper and serve.
- You can assemble this up to 1hr ahead, loosely cover and chill.
Pineapple & Cheese Wedges
Makes approx 30
- 100g (3 1/2 oz) mature Cheddar cheese, coarsely grated.
- 100g Lancashire cheese, coarsely grated.
- 4 spring onions, trimmed and finely chopped
- 1/4 tsp Dijon mustard
- 2-3 tbsp mayonnaise
- 1 ripe medium pineapple
- chives, snipped to garnish.
- In a medium bowl, gently mix together the cheeses, spring onions, mustard and enough mayonnaise to bind the mixture. Check the seasoning, then cover and chill until ready to use.
- Slice off the top and bottom of the pineapple and discard, or keep for decoration. With the skin still on, slice the pineapple in to 2cm thick circles – you should have 5-6. Cut each circle in to 6 wedges.
- Spoon 1 tsp cheese mixture on to each pineapple wedge and garnish with chives. Serve
- Getting ahead of the game – you can make the cheese mixture up to 2 days ahead. Cover and chill. Prepare the pineapple wedges 1 day ahead.
- Be prepared to get addicted to these, they are terribly moorish and much better than the retro cheese & pineapple wedges skewered on to a stick!
As always this is a contribution towards the foodie blogger party, Fiesta Friday which no doubt started partying days ago.
Archie, the pug chef official taster said he wealllly weeeeally like the pastrami! What a surprise hey? Happy New Year, wishing you all an amazing 2017, Justine xx