Cakes
Easy party flatbreads
These easy party flatbreads make such a simple canape for Christmas or New Year parties. We’ve used smoked salmon and chilli cheese but you can top them with anything you like.
Ingredients
- flatbread: 1 large flatbread or naan (per variation)
For the salmon and cream cheese
- cream cheese: 80g/3oz cream cheese
- smoked salmon: 50g/1¾oz smoked salmon, sliced into 2.5cm/1in strips
- lemon: ½ lemon, zest only
- capers: ½ tbsp small capers, drained
- dill: fresh dill
- olive oil: ½ tbsp extra virgin olive oil
- black pepper: freshly ground black pepper, to taste
- lemon: lemon slices, for serving
For the cheese and chilli
- chilli: 25g/1oz chilli jam
- cheddar: 50g/1¾oz cheddar, grated
- chilli: 1 red chilli, thinly sliced
- olive oil: ½ tbsp extra virgin olive oil
- coriander: chopped coriander, to garnish
Method for Easy party flatbreads
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To make the salmon and cream cheese flatbreads, preheat the oven to 180C/160C Fan/Gas 4 and cook the flatbread for about 10 minutes, or to packet instructions.
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Once cooked allow to cool slightly, then spread with an even layer of cream cheese.
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Once coated, cut the flatbread into bite-sized pieces.
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Top each piece with a strip of smoked salmon in little twirls.
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Finish with the lemon zest, capers, dill, olive oil and a good twist of black pepper.
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To make the cheese and chilli flatbreads, preheat the oven to 180C/160C Fan/Gas 4.
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Spread the flatbread or naan with the chilli jam and top with the grated cheese. Place on a baking tray and bake in the oven for 10 minutes, or until the cheese has melted.
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Finish with the red chili slices, a drizzle of olive oil and finely chopped coriander.
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Cut into bite-sized pieces to serve.
Easy party flatbreads