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Mix a tub of fresh pesto with a pot of crème de Saint Agur (a liquid blue cheese you'll find near the Stilton) and a couple of tablespoons of crème fraiche and transfer to a pretty bowl. Wrap sesame breadsticks in narrow strips of Spanish Jamon or Italian Proscuitto and serve with the dip.
Fill bought croustade cases with a mixture of cooked shredded ham hock, mustard mayonnaise and finely diced cornichons and top with snipped chives. Can't find croustade cases? Toast thin slices of baguette instead and top with the ham mixture.
Warm a packet of readymade canapé blinis in a medium oven. Cut some baby button mushrooms into thick slices and fry in plenty of butter until golden, seasoning with salt and pepper. While the mushrooms are frying, pep up a tub of bought mushroom pate with a dash of truffle oil, some freshly grated nutmeg and a little extra seasoning (if you think it needs it). Top the blinis with a spoonful of pate, a golden mushroom slice and finish with an extra drizzle of truffle oil.
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