Colourful Canape Plate
Ingredients
- Ingredients
- Canapé (with caviar and egg)
- 10 thin Baguette
- butter
- 150 grams Salmon caviar
- 5 hardboiled Quail egg
- Dill
- Canapé (with asparagus and ham)
- 10 thin Baguette
- 100 grams Goat cheese
- 2 Tbsps parsley (coarsely chopped)
- 2 Tbsps Sour cream
- 5 slices cooked ham
- 20 green asparagus tips Asparagus (cooked)
- salt
- freshly ground peppers
- Canapé (with chicken breast and orange fillets)
- 10 thin Baguette
- butter
- 2 Kumquat
- chopped Pistachio
- 2 Oranges
- 200 grams fried Chicken breasts
- Canapé (with smoked salmon)
- 10 thin Baguette
- Horseradish cream
- 150 grams Smoked salmon (in slices)
- Dill
- 1 lemon
- Pumpernickel bread (Diced)
- 12 slices Pumpernickel bread
- 300 Camembert
- 150 grams soft butter
- 2 Tbsps scallions
- 3 Tbsps Quark
- 1 tsp ground paprika
- salt
- freshly ground peppers
- Canapé (with shrimp and cherry tomatoes)
- 10 thin Baguette
- butter
- 5 Cherry tomatoes
- 10 shrimp (shelled but with tail)
- 10 fresh Spinach
- salt
- freshly ground peppers
- 1 tsp vegetable oil
- lemon juice
- Skewer (with cheese and fruits)
- 300 grams Roquefort cheese (cubed)
- 10 gouged Melon Ball
- 10 red Grape
- 10 slices Star fruit (carambola or cut in star shape pineapple slices)
Preparation steps
For canape with caviar and egg, spread butter on baguette slices and top with caviar and halved, hard-boiled quail egg.
To serve, garnish with dill.
For canape with asparagus and ham, mix goat cheese with cream fraiche and parsley and spread goat cheese mixture on baguette slices.
Halve ham slices and roll 2 asparagus tips into each ham slice. To serve, set ham and asparagus slices on baguette slices covered with goat cheese mixture.
For canape with chicken breast and orange fillets, spread butter on baguette slices.
Peel oranges with a sharp knife, remove all white skin and cut along the inner skins into thin slices.
Cut chicken breast into 10 thin slices, roll chicken around orange segments and place them on the baguette slices. Slice kumquats and garnish decoratively with kumquats and pistachios.
For canape with smoked salmon, spread horseradish cream on baguette slices.
Shape smoked salmon into rosettes and place on bread. Serve garnished with dill and halved lemon slices.
Cream butter in a bowl until fluffy, mix with camembert and cream cheese and season with salt and pepper.
Divide camembert mixture into three even portions. Mix one third with chives, mix second third with paprika and leave the third portion as is.
Divide each cheese mixture into 3 sections. Spread the first cheese mixture on a slice of pumpernickel bread and cover with another slice of pumpernickel. Spread the second cheese mixture on that slice of bread and add another slice of pumpernickel. Spread the final cheese mixture on top of that pumpernickel and complete by adding a final slice of pumpernickel. The canape should be a tower that alternates layers of pumpernickel bread and cheese mixtures. Refrigerate 1 hour and then cut each tower into 4 pieces.
For canape with shrimp and cherry tomatoes, brush butter on baguette slices. Rinse spinach leaves and shake dry. Place spinach leaves on baguette slices.
Briefly saute shrimp in hot oil and season with salt and pepper. Remove shrimp from the pan, and sprinkle with lemon juice. Add shrimp to skewer with a halved cherry tomato and place on the canapé with spinach.
For skewers, divide cheese into 10 cubes and skewer together with 1 star fruit, 1 melon ball and 1 grape.
