Assorted canapes

Recipe "assorted canapés":

Assorted canapes


For canapes with mozzarella

  • 12 slices white bread
  • 12 teaspoons of ready or homemade pesto
  • 6 mini-mozzarella balls
  • 12 cherry tomatoes

For canape with prosciutto and figs

  • 12 fresh figs fruit
  • 12 thin slices of ham Uncooked jerked
  • 100 g soft goat cheese
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  • salt and freshly ground white pepper to taste
  • 1 tablespoon of liquid honey
  • 12 Arugula leaves for decoration

For canape with prosciutto and asparagus

  • 6 long thin slices of ham Uncooked jerked
  • 30 asparagus shoots (tops only)
  • 30 g butter
  • 2 leaves green part of leek or green onion 3 escape
  • salt and black pepper to taste fresh meals

For canapes with salmon

  • 12 loaves of rye
  • 100-120 g of cream cheese
  • 2 tablespoons sour cream with fat content of 15%
  • 3 tablespoons chopped dill
  • 12 slices of smoked or salted salmon
  • 12 Cucumber gherkins
  • salt and ground black pepper to taste

cooking time

1 hour

Number of servings


The complexity of cooking





Meeting with friends, birthday, New Year, Cocktail



Step by step recipe for cooking

Step 1

Using a round cookie cut recess 12circles of bread. Mozzarella balls cut in half. On each slice, place a spoonful of pesto. On cocktail skewer Push cherry tomato and half ball of mozzarella, insert the skewer into a slice of bread.

Step 2

Goat cheese mash with a fork, season with lemonjuice, olive oil, salt and pepper. Cut off the top of a fig fruit, a small spoon, remove part of the flesh in its place put the slide cream cheese. On cream put a folded slice of ham Uncooked jerked. Pour honey and garnish with a leaf of arugula.

Step 3

Mix the cream cheese with sour cream and dill,season with salt and pepper to taste. Put 1/3 of the sauce, the remaining grease bread. Arrange bread in a single layer on a tray or board, close the foil and place in refrigerator for several hours or overnight. During this time the bread will be softer. Grease a bread deferred sauce, close the slice of fish, on the edge of the loaf put gherkin. Fold the bread rolls, cut in half, seal it with the skewer.

Step 4

Cook the asparagus. Separate the tops of the shoots (the lower part of shoots use for soup). In a frying pan, melt the butter, put the asparagus. Close the pan with a lid and leave on medium heat for 5 minutes. During this time, shake the pan a few times. Cooked asparagus dry with paper towels. Season with salt and pepper. Blanch green leaf leek or green onion 1 minute, dip into the icy water. Drain and divide into long narrow ribbons. 5 Wrap asparagus slice of ham, onion tie ribbon.

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