Recipe courtesy of Laura Calder
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20 min
20 min
4 servings



Canape 1: Cut the white bread into skinny rectangles. Spread over lemon mayonnaise. Top with 2 blanched asparagus tips.

Canape 2: Lay a slice of radish on top of a round of cucumber which you've seasoned with salt and pepper. Pipe on a rosette of horseradish mascarpone. Top with a dill sprig.

Canape 3: Hollow out cherry tomatoes. Spoon a little tapenade into the bottom. Top with chevre. Decorate with a bit of shredded basil.

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