Devilishly Good Dishes: Canapés & Meatballs Perfect for Any Soiree
Looking for the perfect appetizers to elevate your next gathering? Our Penny Dreadful Cocktail Party was brimming with eerie delights that left every guest enchanted. Two standout recipes stole the show: Blood & Ivory Canapés—crostini topped with creamy Boursin and savoury chorizo—and The Devil's Delight Bites, featuring meatballs studded with pomegranate seeds. These are not your typical bites—they’re designed to add intrigue and elegance to your table.
The Inspiration Behind These Recipes
When crafting the menu for our Penny Dreadful soiree, I knew I wanted each dish to carry both sophistication and a touch of the sinister. I’ve always loved the versatility of canapés, but for this event, I wanted to experiment beyond our usual lineup. I chose Boursin cheese as the star, knowing its creamy texture would contrast beautifully with the spicy chorizo and tangy pickled onions. The addition of a balsamic drizzle added the dark, dramatic flair I was aiming for.
As for the Devil's Delight Bites, I wanted a hearty meat-based option with a visually striking appearance. Originally, this recipe called for lamb, but knowing it might not appeal to all palates, I swapped it out for a beef-and-pork blend. Pomegranate seeds were the unexpected element—tiny bursts of sweetness that added both flavour and a gem-like sparkle to these eerie bites. These two recipes together struck the perfect balance: delicate yet bold, playful yet sophisticated.
Key Elements That Bring These Dishes to Life
Blood & Ivory Canapés
Boursin Garlic & Fine Herbs Cheese: Smooth, creamy, and herby—this cheese spreads like a dream and adds depth to the flavour profile.
Spanish Chorizo: Opt for a dry, cured chorizo to get that perfect chewy texture. Its spiciness complements the mildness of the Boursin.
Balsamic Vinegar: Reducing it creates a syrupy drizzle with a tangy bite, adding just the right amount of drama.
Microgreens: These delicate greens provide a fresh, crisp contrast to the richness of the other ingredients while enhancing the visual appeal. Choose a mix with peppery notes, like radish or mustard greens, to add a subtle kick.
Italian Peasant Bread: Perfect for grilling—its dense structure holds up well to toppings without becoming soggy.
Ingredient List for Blood & Ivory Canapés
2 tablespoons extra-virgin olive oil, plus more for brushing
1 package Boursin® Garlic & Fine Herbs Cheese
Salt and freshly ground pepper
6 slices of Italian peasant bread (1/2-inch thick)
1 small garlic clove, minced
1/4 small red onion, thinly sliced
6 tablespoons balsamic vinegar
3 ounces dry Spanish chorizo, thinly sliced
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
micro greens
Step-by-Step Recipe Instructions:
Preheat a grill pan over high heat.
Lightly brush both sides of the bread slices with olive oil and grill until toasted and golden brown (about 3 minutes).
Toss red onion with 2 tablespoons of balsamic vinegar. Let it sit for 10 minutes, then drain.
Reduce the remaining balsamic vinegar to 1 tablespoon by boiling it in a small saucepan.
In a skillet, warm the olive oil, garlic, chorizo, tarragon, and parsley over low heat.
Spread the Boursin cheese on the toasted bread slices. Top with the warm chorizo mixture, micro greens, and pickled onions.
Drizzle with reduced balsamic and serve immediately.
Mediterranean Meatballs with Raita
The Devil’s Delight Bites
Ground Beef & Pork Blend: The combination of these two meats creates tender, flavourful meatballs that retain their moisture.
Pomegranate Seeds: These little jewels provide unexpected bursts of sweetness and visual flair.
Fresh Herbs (Mint & Cilantro): These bright herbs add freshness and complement the richness of the meat.
Spices (Cinnamon & Allspice): These warm spices add complexity, giving the meatballs a subtle exotic twist.
Greek Yogurt: Used in the raita, it offers a cooling contrast to the spices in the meatballs.
Ingredients:
1 pound mixture ground beef and pork
1/4 cup grated onion
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 crushed and chopped garlic clove
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon chopped fresh or dry oregano
1/2 teaspoon pepper
1/2 cup pomegranate seeds
Raita Ingredients
1 cup Greek-style plain yogurt
2 teaspoons chopped fresh mint
2 teaspoons chopped fresh cilantro
1 teaspoon cumin
Zest of 1 lemon
Instructions:
In a mixing bowl, combine all the ingredients for the meatballs, gently stirring in the pomegranate seeds last.
Shape the mixture into 16 meatballs and arrange on a baking sheet. Refrigerate until ready to cook.
Preheat the oven to 400°F (200°C).
Bake the meatballs on the top rack for 15-20 minutes or until browned.
For the raita, combine the yogurt, mint, cilantro, cumin, and lemon zest. Stir well.
Serve the meatballs with the raita on the side.
Tips for Hosting a Penny Dreadful Cocktail Party
Serving Tips: Arrange the canapés on vintage tray for a gothic touch. For the meatballs, scatter extra pomegranate seeds on the plate for added flair.
Recommended Tools:
Cast Iron Grill Pan for perfectly toasted bread
Mini Saucepan to reduce balsamic
Elegant Serving Trays for presentation
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Eerie Decor: Dim lighting with candles or fairy lights adds a haunted charm. Include vintage apothecary bottles or skull-shaped decor for extra spook.
These recipes are more than just food—they are experiences that will elevate your gatherings and leave lasting memories. Want more tips on hosting events like our Penny Dreadful party? Explore our Penny Dreadful Template Goodie available in the shop! If you’re craving more inspiration, check out our related blog posts or subscribe to our email list to stay updated. There’s always a place for you at our table—leave a comment below and share how these recipes enchanted your guests!
For more delicious inspiration, check out our blog posts on crowd-pleasers like the Spooktacular Boneyard Grazing Board, Demons Brew Dip or the Perfect Cocktails for your Penny Dreadful Themed Party.
