These bite-size mini toasts are topped with duck and ruby port pâté - a deliciously luxurious Christmas nibble. These little bites are creamy, rich and full of flavour.
Preheat an oven to gas 4, 180ºC, fan 160ºC.
Thinly slice the bagel vertically to get thin, round bases. Place the bases on to a baking tray. Drizzle over a little olive oil. Bake the bagel croutons for five minutes until golden and crisp, then allow them to cool.
Beat the cream into the pâté until all the lumps are smooth, then chop the parsley and stir that in too. Spoon a small amount as neatly as possible on to each bagel slice using a warm teaspoon. Slice the grapes into thin slithers and place one on to the pâté with a tiny sprig of parsley.
Serve up with a couple of other canapés.
See more Christmas recipes
Recipe taken from the SORTED Food recipe collection.