Simple-y Divine:Delightful Canapes for Every Occasion

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Cream Cheese And Olive On White Bread

Serving: 8

  • 1 slice of white bread
  • Mayonnaise (as required)
  • White pepper (for taste)
  • 4 tablespoons Italian cream cheese
  • 1 gherkin
  • 2 black olives
  • Slice bread into bite-size pieces.
  • Toast the bread in the oven at 175 0F.
  • Spread mayonnaise with a pinch of white pepper on toasts.
  • Chop gherkin and mix with the cream cheese.
  • Scoop the cheese and gherkin mix and spread it on the bread.
  • Slice up the olives and place on top of the cheese.
  • Serve cold.

Norwegian Salmon on Crispy Bread
Serving: 8

  • 1 slice of white bread (or brown bread)
  • Mayonnaise (as required)
  • A pinch of white pepper (for taste)
  • Cheese (of your own choice and as required)
  • 1 fillet of raw smoked salmon
  • Slice the bread into bite-size pieces
  • Place the bread pieces in the oven at 175 0F until properly toasted
  • Spread mayonnaise and add a pinch of salt on toasts
  • Cut the cheese and salmon into bite-size pieces
  • Place cheese and salmon pieces on the bread
  • Serve cold

Recipe: Yak & Yeti


Smoked Chicken on Brown Bread

Serving: 8

  • 1 slice of brown bread
  • Mayonnaise (as required)
  • A pinch of white pepper (for taste)
  • 1 leaf of lettuce
  • 1/2 breast- piece of smoked salted chicken
  • Slice brown bread into small bite-size pieces and spread mayonnaise on each
  • Top with a pinch of white pepper
  • Tear lettuce into bite-size pieces
  • Dice the smoked chicken into smaller pieces
  • Top the brown bread with the lettuce
  • Mix the mayonnaise and diced chicken and spread on the bread
  • Serve cold
  • Sweet Melon Wrapped in Parma Ham

    Recipe: Yak & Yeti


    Sweet Melon Wrapped in Parma Ham

Serving: 8

  • 1/3 sweet melon
  • 8 slices of Parma ham
  • Scoop the melon with a melon baller or scooper into 8 melon balls
  • Roll the melon balls in the Parma ham slices and stick a skewer through them
  • Serve cold
    Recipe: Yak & Yeti



Crispy Cheese Rolls

Serving: 1

  • 120 g of finger-long thinly sliced yak or Kanchan cheese
  • 6 sheets of spring roll wrappings
  • 1 beaten egg for batter
  • Oil for deep frying
  • 1 teaspoon fresh lemon juice
  • A sprinkle of lemon zest
  • 20 g mayonnaise
  • Place the cheese and sprinkle the zest on the wrappings and roll them using the beaten egg.
  • Add the oil to a skillet; bring it to smoke point, and deep fry the rolls till golden brown.
  • Serve hot with mayonnaise mixed with lemon juice.

    Recipe: Manny’s Eatery and Tapas Bar

Fruit Bruschetta

Serving: 1

  • 1 medium-sized baguette
  • 90 g yogurt cheese
  • 1 kiwi fruit hulled and sliced into thin wedges
  • 60 g fresh grapes
  • 60 g slice of fresh watermelon
  • A sprig of mint
  • 5 ml fresh orange juice
  • Preheat oven to 200 0C.
  • Line a baking tray with baking parchment.
  • Cut the baguette diagonally to about 2 cm thickness and arrange them on the tray over the baking parchment.
  • Put the tray in the oven for 4 to 7 minutes, till the baguette turns golden brown.
  • Meanwhile, mix the yogurt cheese and orange juice till smooth.
  • Remove the baguettes from the tray and arrange them on a serving platter. Spread the yogurt cheese mix over the warm slices of baguettes. Top them with the wedges of fruits of your choice, in this case kiwi, watermelon, and grapes. Place a sprig of fresh mint leaf on top of each slice to give that zing.
  • Your bruschetta is ready to be served.

    Recipe: Manny’s Eatery and Tapas Bar

Smoked Salmon Canape

Serving: 6 pc

  • Toasted baguette slice 6 pc
  • Smoked salmon fillet 60 g
  • Mayonnaise 10 g
  • Ketchup 5 g
  • Tabasco few drops
  • Capers 6 pc
  • Fennel stalk 6 pc
  • Mix mayonnaise, ketchup, and Tabasco to make cocktail sauce.
  • Cut smoked salmon sliced according to the size of baguette and place it on the toasted baguette.
  • Dip caper in cocktail sauce and place it on the salmon slice.
  • Put a drop of mayonnaise to place a fennel stalk.
  • Canape is ready to be served.

Recipe: el’Mediterraneo


Jamon (Spanish ham) & Bread

Serving: 6 pc

  • Fresh baguette slices 6 pc
  • Fresh tomato puree 15 g
  • Extra virgin olive oil 5 ml
  • Salt pinch
  • Jamon 20 g
  • Cut baguette slices.
  • Mix fresh tomato puree, extra virgin olive oil, and salt.
  • Spread baguette with puree mix.
  • Cut jamon according to the size of the baguette slices and place it on the top.
  • Jamon bread canape is ready to be served.

Recipe: el’Mediterraneo

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