A super easy canapé that can be elevated with homemade bread and chutney or simplified using shop-bought ingredients. The flexibility makes it ideal for both casual gatherings and more polished events.

Make the bread (optional):
Mix flour and salt on one side of a bowl, yeast on the other. Add warm water and mix to form a rough dough. Knead for 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and leave to rise until doubled. Knock back the dough, shape into a long sausage, and prove for 30-45 minutes. Bake at 180°C for 20-25 minutes until golden and hollow-sounding. Cool on a wire rack,

Prepare the beef:
Mix minced beef with chipotle paste, salt, and pepper. Shape into a sausage and bake at 180°C for 8-12 minutes. Cool, then slice into rounds.

Assemble the bruschetta:
Regardless of what bread you use (homemade or shop bought) slice, brush with oil, and toast until crisp.
Spread or pipe a small amount of chilli jam/chutney onto each toast. Layer with a slice of beef and mozzarella. Garnish with a fresh herb leaf.

Simple chilli jam recipe

Makes around 250ml (1 medium jar)

Roughly chop tomatoes and chillies. Add garlic if using. Blitz in a food processor until finely chopped but not puréed. Transfer to a saucepan with sugar, vinegar, and salt. Stir over low heat until sugar dissolves. Bring to a boil, then simmer for 10-15 minutes until thickened. Test for setting: place a small spoonful on a cold plate and run your finger through it – if it wrinkles, it’s ready. Pour into a sterilised jar, seal, and cool. Store in the fridge once opened. Keeps for 2-3 weeks.

We were delighted to visit Nicci and Sophie at Home Gurr’own to shoot this issue’s festive canapé recipes – their signature inventive take on a traditional small bite – a brilliant example of their flair for creativity which has made them so in demand as wedding and event caterers.
Using organic principles, the team at Home Gurr’own grow many of the vegetables, herbs and edible flowers used to create their wedding and event menus. They also rear animals which are free to roam their idyllic smallholding – think Gloucester Old Spot pigs, Southdown sheep, chickens for eggs and bees for honey and mead. Any ingredients that they aren’t able to produce themselves, are sourced from the surrounding countryside to ensure the menus are always unique, fresh and local. To find out more see homegurrown.co.uk, call 07747 816541 or follow them on Instagram @homegurrown