Cold-smoked reindeer
Cold-smoked reindeer bites on crisp flatbread
Flatbread toasted until crisp, spread with herbed cream cheese and topped with halloumi and cold-smoked reindeer. Two bites each, and they go fast.
Instructions
Heat the oven to 180°C (350°F).
Brush the flatbread slices lightly with olive oil and bake them 5–7 minutes, until golden and crisp enough to hold a topping without bending.
Now the spread.
Beat the softened cream cheese with the chopped herbs and a good grind of black pepper until it's fragrant and smooth.
Spread a generous layer over each toasted base.
Lay the halloumi slices on the cream cheese, then drape the cold-smoked reindeer over the top so it falls in soft folds rather than lying flat.
Scatter the halved cherry tomatoes and olives around the bites.
Serve them straight away, while the bases are still crisp.
Tips
- Grilling the halloumi slices first adds colour and a little smoke.
- A teaspoon of balsamic glaze in the cream cheese sharpens it nicely.
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