I’m so pleased with these nibbles! They went down extremely well at our Christmas party. Some even claimed them their favourite canapé of the evening! Which is great because they are ridiculously easy to make, yet a real crowd pleaser.

The base is store bought ALL BUTTER puff pastry covered with creme fraiche and grated cheese and then baked until golden and flaky.

The combination of salty speck (or any other cured ham) with the cream cheese and sun blush tomato mixture works really well with the buttery puff and a sprinkling of chopped chives makes it look pretty while also giving it a little flavour.

Puff pastry squares with speck, cream cheese, tomato and chives, makes 20

The base:

1 roll all butter puff pastry 

100 ml creme fraiche

2 handfuls grated cheddar

salt and pepper

Topping:

180 g (small tub) Philadelphia cheese

3/4 tub sun blush tomatoes in oil

salt and pepper

5 slices speck, each torn into 4

bunch of chives, finely chopped

Place the puff pastry on top of a parchment paper covered baking tray. Spread a layer of creme fraiche on top. Scatter with grated cheese. Season generously with salt and pepper. Bake in 200C oven until crispy and golden. 

Remove the tomatoes from the oil and chop finely. Mix with cream cheese and season well. 

Cut the puff pastry into 20 squares and place on a serving platter. Add a piece of ham to each, then a dollop of the cream cheese mixture on top and top with chopped chives.