Canapè with broad bean cream, crunchy bacon and sheep milk cheese flakes

Shell the broad beans and cook in unsalted boiling water for 20 minutes, drain and blast chill with Freddy's chilling +3°C cycle for 15 minutes.

With a round cutter (approx. 5 cm diameter) cut 4 rounds out of each bread slice. Toast in a pre-heated oven at 180°C for approx. ten minutes. Blend the broad beans with a drizzle of extra-virgin olive oil. Brown the bacon in a pan. Spread some broad bean cream onto each bread round, garnish with some crunchy bacon and a few sheep milk cheese flakes.

You can prepare a larger quantity of canapés, complete with broad bean cream and garnishing on top, shock freeze with Freddy's freezing –18 cycle and keep in the freezer for up to 6 months. You will always have your appetizers always ready should unexpected guests turn up.

All you need to do is take the canapés out of the freezer approx. 40 minutes before serving and leave them to thaw at room temperature.