Whether it's an "important occasion" or a fun dinner with friends, canapés are a must: a tasty way to entertain guests between a laugh and the other until the pasta cooks! Preparing the canapes is quick and easy, but we often have no ideas on how to present them on the table and how to combine the ingredients. Today I will give you some tasty suggestions!
Video of the Recipe
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Identity Card of the Recipe
- 225 KCal Calories per serving
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Ingrediants
For 16 triangular canapes
- About 20 g of black or red lumpfish roe
- 50 g (8 pieces) of shrimp
- 100 g of smoked salmon
- 50 g of sweet gorgonzola
- 50 g of spreadable cheese
- 3 slices (about 240 g) of sandwich bread
- 30 g of pate "of black olives
For 8-10 Mini Rolls
- 1 slice (about 80 g) of sandwich bread
- About 70 g of spreadable cheese
- 70 g of cooked ham
- A few leaves of rocket
For 8 flower canapes
- Optional: 10 g of spreadable cheese
- A few gentle salad leaves
- About 15 g of black olives
- About 20 g (4 medium) of cherry tomatoes
- 50 g of tartar sauce
- 1 slice (about 80 g) of sandwich bread
- Q.b. of balsamic vinegar glaze
For 8 Maxi Rolls
- For the omelette: 1 tablespoon of extra virgin olive oil
- 50 g of tartar sauce
- A few gentle salad leaves
- q.s. of salt
- A few stalks of chives
- 120 g (2 medium) of eggs
- 1 slice (about 80 g) of sandwich bread
Materials Needed
- Chopping board
- Knife
- Rolling pin
- Transparent film
- Spread
- Toothpick
- Cooking pan
- Scoop
- Flower-shaped cookie cutter
Preparation
- PREPARATION OF THE MINI ROLLS
Line a cutting board with a sheet of cling film and place a slice of white bread or loaf on it. Cover with another sheet of cling film and press gently by sliding the rolling pin. Cover the slice of bread with the spreadable cheese, then stuff with rocket and cooked ham, leaving a couple of cm of free edge. Roll the slice of white bread on itself, starting with the long side and continuing to squeeze. During this phase, it is recommended to facilitate rolling up with the transparent film. Leave the roll to cool in the fridge for an hour. Remove the roll and cut it into slices 1.5-2 cm wide.
- PREPARATION OF THE MAXI ROLL (more elaborate alternative to the morsels of canapes prepared previously)
First, prepare the omelette for the topping. In a bowl, quickly beat the eggs with a whisk, adding a pinch of salt and chopped chives. Heat a pan, grease with a drop of oil and pour in the egg mixture. Cook 2-3 minutes, over medium heat, until the omelette has dried. Leave to cool. Meanwhile, line a cutting board with cling film and place a slice of white bread on it. Cover with another sheet of cling film and press gently by sliding the rolling pin. Spread the bread with a thin layer of tartar sauce and cover with the omelette - previously cut into strips - and a salad leaf. Roll the slice of bread on itself, starting with the short side. During this phase, it is recommended to facilitate rolling up with the transparent film. Leave the roll to cool in the fridge for an hour. Remove the roll and cut it into 1 cm wide slices.
- PREPARATION OF FLOWERED TARTINE WITH LADYBIRD
With a pastry cutter, cut the white bread and thus obtain 8 flowers. Spread the bread flowers with the tartar sauce and place a salad leaf (or basil). Make the ladybirds hours with the cherry tomatoes. Cut the cherry tomatoes in half, removing the internal seeds if necessary. Cut the end of the cherry tomatoes with a knife, thus forming the wings of the ladybug. Arrange each half tomato engraved on top of the stuffed bread flowers. Then arrange a black olive next to the tomato and fill with 2 pieces of chives: the black olive will be the ladybug's head. At this point, with small drops of balsamic glaze, make the typical black spots on top of the tomato. Draw the ladybug's eyes using spreadable cheese. The "flower with ladybug" canapé is ready.
- PREPARATION OF TRIANGULAR TARTINE
Boil the shrimp in boiling water for a couple of minutes. Drain them from the water and let them cool. Place a slice of white bread on top of the cutting board. Fill with cream cheese and black olive paté. Arrange another slice of white bread on the cutting board and stuff with gorgonzola and smoked salmon. Place the second slice on top of the first and cover with a third. Cut the stuffed bread block in two halves and, on each side, make 2 triangles. Then cut each triangle in two, thus obtaining smaller canapés. Decorate each tart with a teaspoon of lumpfish roe and a boiled prawn.
Alternatives and ideas
In this video we have proposed 4 versions of common canapes. Clearly, you can have fun finding the best match. Below, other delicious ideas:- Pink sauce, shrimp and dill
- Lentils and cotechino cubes
- Greek yogurt, cucumber, garlic, salmon
- Radishes, shrimps, mayonnaise
- Ham and sautéed mushrooms
- Gorgonzola and walnuts
- Robiola, curry, pancetta
- Tuna sauce, prawns, anchovies
Alice's comment - PersonalCooker
To make a dream aperitif, we simply armed ourselves with very soft bread and gave the green light to the imagination to create these amazing canapes! Have fun finding the right combination of ingredients to create your favorite mini-creations!Nutritional values and Health Comment on the recipe
Tartine are appetizers characterized by a considerable energy supply, provided mainly by lipids, followed by carbohydrates and finally by proteins. Triglycerides have a prevalence of unsaturated chains, cholesterol is well present while fibers are scarce.
Canapes are NOT among the most recommended foods in case of metabolic diseases and overweight. Also, remember that they contain gluten and lactose. The average portion corresponds to about 60-80g (135-180kcal). The nutritional values shown on the side refer to 100 grams of mixed canapés.
