Canapes
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INGREDIENTS
- Sour cream ; thick
- Smoked salmon
- Chives
- pesto, basil-based
- Tomatoes
- Mozzarella
- Tapenade
- Asparagus tips
- Parma ham
- Garlic
- 1 5-oz fillet beef tenderloin
- 1 ts Dijon mustard
- 1 Egg yolk
- 2 Gherkins
- 1 ts capers ; Chopped
- Red onion ; chopped
- 1 egg ; Raw
- 1 Shallot
- 1 ds Worcestershire Sauce
- 1 ds Tabasco sauce
- Chopped parsley
- Baguette
INSTRUCTIONS
To make the crostini, cut a French baguette into diagonal slices and place them on an oiled baking tray. Place the tray into a warm oven until the bread is crispy and golden in colour. To make the sour cream and salmon canape, lay a few crostini in a line and then place some sour cream on each slice, then cut a slice of smoked salmon, about 1 inch thick and lay it on top.
Cut a few chive leaves into strips and place them in a criss cross pattern on top and sprinkle some red onion over the top. Twist some black pepper over the canape and then squeeze over some lemon juice. Asparagus tapenade: Rub raw garlic onto a crostini slice and spread some tapenade on top. Wrap the asparagus heads in separate slices of Parma ham and then place them on top of the crostini. Slice a tomato thinly, then place a few slices on top of the asparagus and Parma ham, dribble some olive oil over the top and a twist of black pepper.
Beef tartar: Trim off the fat from a 5oz fillet steak. Slice the steak into thin strips and slice those slices over and over again until the meat is in small pieces. Put the meat into a bowl and add the chopped capers, chopped parsley, Dijon mustard, dash of Worcestershire sauce, chopped gherkins, a little red onion and the raw egg. Mix everything together so that it combines. Sprinkle some black pepper over the mix and squeeze over some lemon juice and a dribble of olive oil. Take a crostini slice and rub raw garlic on the surface, spoon some of the mixture on top and garnish wit ha criss cross of chive pieces.
Tomato, pesto and mozzarella:
Rub a crostini slice with raw garlic. Cut the tomatoes into chunks and pop into a bowl with red onion, chopped parsley, black pepper, olive oil and lemon juice and mix to combine. Spread some pesto onto the crostini slices, sprinkle some tomato chunks on top and then place a slice of mozzarella on top. Place the canape the grill for 2-3 minutes.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (737g) | ||
| Recipe Makes: 1 | ||
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| Calories: 665 | ||
| Calories from Fat: 343 (52%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 38.2g | 51 % | |
| Saturated Fat 14.9g | 74 % | |
| Monounsaturated Fat 15.8g | ||
| Polyunsanturated Fat 2.7g | ||
| Cholesterol 519.7mg | 160 % | |
| Sodium 1531.8mg | 53 % | |
| Potassium 1214.1mg | 32 % | |
| Total Carbohydrate 39.1g | 12 % | |
| Dietary Fiber 5g | 20 % | |
| Sugars, other 34.1g | ||
| Protein 43.1g | 62 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 665
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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