Alive and Cooking

Dinner Party Nibbles

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1 pack (Always Fresh) Crustini
100g smoked salmon
50g cream cheese
4 (Always Fresh) Cornichon, finely chopped
2 medium sized field mushrooms
½ bunch of dill
3 tbsp Parmesan oil
1 tbsp (Always Fresh) White Balsamic Vinegar
1 small can of tuna
1 Spanish onion
¼ bunch of coriander
1 bunch vine ripened cherry tomatoes
Splash of (Always Fresh) Balsamic Vinegar
Splash of Extra Virgin Olive Oil
Salt and pepper


1. Mix together the cream cheese with the finely diced cornichon and place onto crustini and top with smoked salmon.

2. Slice the mushrooms as thin as you can, finely chop the dill and mix together with the Parmesan oil and white balsamic vinegar. Place the mushrooms in this mix and allow to sit for 15 minutes then fry quickly in hot oil and place on top of crustini.

3. Finely dice the Spanish onion and half the cherry tomatoes, chop the coriander then mix all together with the tuna, balsamic, olive oil and salt and pepper. Allow to sit for 20 minutes so that flavour really infuses, then place onto crustini.

Dinner Party Nibbles