
Easy hedgehog canapé skewers
- Lulu Grimes
Save recipe
Makes 36 skewers
Easy
Prep: 35 mins
No cook
A star rating of 4.7 out of 5.3 ratingsRate
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Make these crowd-pleasing hedgehog canapé skewers for a party. With tomato and mozzarella, cheese and pineapple, and prawn and cucumber options, they're perfect for a family gathering
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 grapefruit
or 1/2 large cucumber, for the hedgehog (optional)
-
12 mozzarella pearls
-
1 tsp pesto
-
2-3 tbsp olive oil
-
12 small cherry tomatoes
-
12 basil
leaves
-
2 pineapple
rings, each cut into 6
-
50g medium cheddar
cut into 12 small cubes
-
50g red leicester
cut into 12 small cubes
-
12 cooked and shelled prawns
-
½ lemon
juiced
-
½ cucumber
cut into 2 even chunks and shaved into ribbons
-
1 tsp sesame oil
-
1 tsp sesame seeds
You will need
-
36 bamboo
(or reusable) short skewers or long toothpicks
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Nutrition: Per serving
- kcal34
- fat3g
- saturates1g
- carbs1g
- sugars1g
- fibre0.2g
- protein2g
- salt0.1g
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Method
-
step 1
To make a hedgehog to push the skewers into, use a grapefruit with the base trimmed flat, or use a cucumber to make a longer holder.
-
step 2
For mozzarella & tomato skewers, tip the mozzarella into a bowl, mix the pesto with the olive oil and pour it over the cheese. Wrap a basil leaf around each mozzarella pearl and thread onto the skewers alternating with the tomatoes.
-
step 3
For the cheese & pineapple skewers, sandwich a piece of pineapple between a piece of cheddar and a piece of red leicester on a skewer. If you want to be very neat, trim the pineapple to match the cheese (eat the offcuts).
-
step 4
To make prawn skewers, put the prawns in a bowl and squeeze over the lemon, and season with pepper, but not salt. Tip the cucumber into a bowl, add the sesame oil and seeds and toss together. Fold a cucumber ribbon and push it onto a skewer, followed by a prawn and another cucumber ribbon.
-
step 5
Push all the skewers into your hedgehog or arrange them on a platter, keeping each type separate.
Recipe from Good Food magazine, December 2019
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A star rating of 4.7 out of 5.3 ratings
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