5 must-try cherry tomato canapé recipes

Small but packed full of flavour, Piccolo cherry tomatoes sit at the heart of this canapé from Danny Kingston. By briefly steeping the tomatoes in boiling water and then removing the skin, you’re left with just the rich centre, which is then chopped down and cooked with Worcestershire sauce and Tabasco. This gives the tartlet filling a Blood Mary-esque flavour that’s bound to go down a treat. Paired with the slight sharpness of the Parmesan and polenta pastry and finished with both fresh chives and tangy goat’s cheese, this is a mouthful that has it all.

Vodka and cherry tomatoes might not be a pairing that many people are familiar with but this unusual canapé-cum-palate cleanser from Marcello Tully proves that it works. Taking everything you thought you knew about a gazpacho and turning it on its head, this iced vodka-infused take on the Spanish classic comes disguised as a spirit, served in shot glasses. Yet to taste, it’s still rich with cherry tomatoes and red pepper while the vodka cuts through the freshness. It may require an element of pre-planning, with the liquid having to seep through a muslin cloth overnight, but this is a canapé that’s sure to get people talking.

As with any ingredient, there are certain combinations which are foolproof when cooking with cherry tomatoes. Basil and balsamic are two of them and in this canapé recipe, Jacqueline Meldrum combines them both into one delicious mouthful. Recreating the flavours of the Mediterranean, the cherry tomatoes are kept whole and fried until they start to crack and caramelise in the balsamic vinegar, while the puff pastry cases are covered in basil-rich pesto for further freshness. Each bite therefore has a burst of cherry tomato, the crunch of cashew nuts in the pesto and the crispiness of pastry to finish. This canapé is also plant-based, meaning it’s a great one to quickly rustle up when entertaining vegan guests.

For a canapé that’s both incredibly striking to look at and bold in its flavours, these tapioca-filled Piccolo tomatoes served with black olive sauce and powder from Pascal Aussignac are on the money. He uses the rich umami of olives, black garlic and anchovies to offset the sweetness of the tomatoes, while the addition of tapioca pearls adds further texture. The black olive powder may seem like an intimidating element, but all it actually requires is a microwave and a blender, and is sure to impress.