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TV Dinner "I 'm a grazer and I'm not ashamed to say it," laughs Erin Cebula, ET Canada's entertainment reporter. "Eating small, delicious morsels every two hours is my happy place. So, if I'm on hosting duty, offerings tend to be bite-sized, creative and with a kick. Kinda like me." Cebula was inspired by Jamie Oliver's recipe for bite-sized canapés served on individual forks. "I am covering the Oscars again this year, so I have taken the liberty of tweaking Jamie's recipe to honour the Best Picture nominees for 2014." "Prosciutto and rocket (arugula) are used daily in my household," she says. "I sprinkle peppery rocket on pizza, pastas and even throw it into the odd morning shake. And prosciutto . . . well, I just can't get over the fact that so much flavour can come from such a lean lil' piece of meat." Cebula insists these canapés "must be served with bubbles. Preferably a chilled Blue Mountain Brut. Then, simply raise a glass to all the talented nominees." Erin Cebula Her canapé bites are Oscar-worthy TV WEEK 9 ERIN CEBULA'S OSCARNIGHT CANAPÉ BITES INGREDIENTS 6 slices quality prosciutto, halved 1 handful wild rocket (arugula), washed and dried Extra virgin olive oil Balsamic vinegar Pickled beets, burrata cheese, biscuits, hard-boiled quail egg, American cheese & whatever other creative ideas you can come up with. Carefully crumple a piece of prosciutto up and skewer it on the prongs of a fork. Push a small clump of wild rocket onto the fork and set aside. Repeat with the remaining 7 forks. Then, let your imagination run wild, adding Oscar ingredients to each fork. (Add a pickled beet to The Grand Budapest Hotel fork, or a slice of hard-boiled quail egg to the Birdman bite. Heck, I'll bet a chunk of American Sniper cheese would go wonderfully with prosciutto and rocket!) When you're ready to serve, drizzle some olive oil and a few drops of balsamic vinegar on a serving plate. Place the prosciutto forks on top so each guest can swirl a fork in the oil and vinegar before eating. G L O B A L ET CANADA Monday, 7:30 p.m., Global