Christmas is the one time of the year when it’s perfectly acceptable to overindulge in food and drink, so enjoy yourself! However, non-stop festive nibbles can get a bit OTT so if you can’t face yet another cocktail sausage why not try some of these healthier homemade canapes instead? 

Roasted Red Pepper Hummus

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 garlic clove, crushed
  • 4 tbsp extra-virgin olive oil
  • squeeze lemon juice
  • 2 roasted, deseeded red peppers (from a jar is fine)

To serve:

  • fresh coriander
  • pitta bread

Method 

Simply whizz up all ingredients in a food processor and dish up into a bowl with a sprinkle of coriander, then toast your pitta to serve.

 

Sweet Potato Toast With Goats Cheese And Chutney

Ingredients

2 medium sweet potatoes

150g goats’ cheese

Jar of caramelised onion chutney

1 tbsp olive oil

Method

  1. Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking paper.
  2. Wash your sweet potatoes, there’s no need to peel them for this recipe. Then slice thinly into discs, for larger sweet potatoes you may need to cut in half again. Depending on potato size you should be able to make around 24 discs. 
  3. Place discs in a bowl and drizzle with a tbsp of olive oil and give them a good mix so they are lightly coated on each side, be careful not to drown them or they may turn soggy.
  4. Spread discs on the baking sheet, season with salt and pepper, then bake for around 25-30 mins or until slightly crisp.
  5. Top with a slice of goats cheese and a dollop of chutney and serve on a bed of rocket.

Tip – also works well with slices of mozzarella, sundried tomatoes and fresh basil

 

Spicy Fishcake Bites

Ingredients

2 spring onions 

400g skinless cod loin, cubed

¼ pack fresh coriander

1 large egg

2 tsp curry powder

1 tsp lemon juice

1 tbsp cornflour

1 tbsp ground almonds

12 cherry tomatoes

cucumber, sliced into half-moons 

cocktail sticks or skewers

Method

  1. Tip the spring onions into a food processor and pulse briefly to chop. Add all the remaining fishcake ingredients, except oil, and blitz to a paste. Shape into 24 mini cakes.
  2. Heat a drizzle of oil in a large non-stick frying pan. Fry in batches for 1-2 mins each side until firm and golden. 
  3. Cut the cherry tomatoes in half, slice up the cucumber then spear all 3 ingredients together onto a cocktail stick.
  4. If not serving straight away, the fishcake bites will keep in the fridge for up to two days.

Tip – these are great served with a mango chutney dip

 

Prawn & Chorizo Skewers

  • cooking chorizo cut into 12 pieces
  • 12 raw shelled prawns
  • 1 tsp harissa paste
  • ½ garlic clove, crushed
  • 2½ tbsp mayonnaise
  • 2½ tbsp Greek yoghurt
  • 1 tbsp chopped parsley 

Method

  1. Heat oven to 200C/180C fan/gas 6 and cook the chorizo on a tray for 12 mins.
  2. Meanwhile, mix the prawns and harissa together.
  3. In a bowl, make the dip by combining garlic, mayo and yoghurt.
  4. Turn the chorizo, add the prawns to the tray and cook for 3 more mins. Sprinkle the parsley over the prawns, then thread each onto a skewer, followed by chorizo
  5. Serve with the dip.

 

These healthy and delicious little bites are incredibly easy to make and are sure to be a hit with your friends and family this Christmas season. If you’re looking for a tasty tipple to go alongside them, don’t forget you can always substitute your traditional mixers for your sparkling Get More Vits favourites. Browse our range and stock up through our online shop today.