Canape with quail eggs
- Quail eggs – 10 pcs;
- Red fish slightly salted or smoked – 100 g;
- Soft cream cheese – 100 g;
- Rye bread – 100 g (5 slices);
- Dill and parsley – 1-2 branches each.
Boil quail eggs and peel.
Finely chop the dill, add to the cheese, mix well.
Cut the bread into small squares or rectangles and toast lightly in the oven or toaster.
From fish cut out figures of the same shape and size as slices of bread.
Cover each bread slice with a piece of salmon or trout.
With a spoon or a culinary syringe, carefully lay out the cheese mass with herbs.
Put a parsley leaf and a quail egg on the cheese. Secure all ingredients with a skewer.
Put the appetizer on a beautiful dish, covered with fresh lettuce leaves.
Canapes, painted with multi-colored curd cream, are prepared without the use of artificial dyes, while looking elegant and easy to prepare.
- Baguette – 1 pc;
- Cottage cheese – 300 g;
- Lightly salted salmon – 100 g;
- Dill – 1 bunch;
- Salt – to taste.
Take a long narrow baguette. It is better if it is not freshly baked.
Prepare a pink cream, for this mix 100 g of cottage cheese with 100 g of salmon in a blender.
Prepare a green cream by rubbing 100 g of cottage cheese with a bunch of dill through a sieve, add salt to taste.
For white cream, rub the cottage cheese through a fine sieve and season with salt.
Baguette cut into strips along the length. How many strips you get depends on the size of the baguette.
Prime the entire surface of the baguette strip with the main cream.
Draw different patterns on the surface of the baguette with the two remaining colors, using a pastry syringe with different nozzles.
Cut the blanks into individual sandwiches.
Canapes, based on the most delicate pancakes, will be appropriate even at a dinner party. Red fish will add brightness and piquancy to the taste of this appetizer.
- Lightly salted red fish (salmon or trout) – 300 g;
- Curd cheese – 200 g;
- Olives or pitted olives – according to the number of canapes;
- Egg – 2 pcs:
- Milk – 500 ml;
- Flour – 1 cup;
- Sunflower oil – 50 ml;
- Sugar and salt – 1 tsp each;
Break both eggs into a bowl. Add salt and sugar.
Then pour in milk, beat everything with a whisk. Sprinkle flour in small amounts. Mix well, achieving a homogeneous consistency without lumps.
Add vegetable oil. Knead the dough again.
Heat the frying pan, bake thin pancakes, cool them.
Gently grease the first pancake with soft cheese, cover with the second pancake on top. Put thinly sliced pieces of red fish on it.
Thus, alternate pancakes with cheese and fish slices.
.For canapes of the desired height, 8 pancakes are enough. Do not lubricate the top pancake with anything.
Cut the resulting pancake cake into portioned pieces. Garnish each canape with an olive or olive on a skewer.
Zucchini canape rolls
Cottage cheese will add tenderness to vegetable rolls, and tomato and basil will bring a bright touch of freshness.
- Young zucchini – 3 pcs;
- Soft curd cheese – 150 g;
- Cherry tomatoes – 10-12 pcs;
- Fresh basil – 3 sprigs;
- Pine nuts – 1 tbsp. l;
- Sunflower oil for frying;
- Salt and pepper – to taste.
Roast pine nuts without adding oil, chop.
Wash cherry tomatoes and cut into halves.
Thoroughly wash the zucchini and cut lengthwise into thin identical plates. Add salt and pepper to taste.
Grease a frying pan with oil and fry the plates on both sides until golden brown. Let excess oil drain. Cool down.
Put a little curd cheese on the edge of each zucchini plate and roll the plate into a tight roll.
Place a basil leaf and half a cherry on top of each roll. Fasten all components with a skewer.
Put the rolls on a dish, sprinkle with crushed pine nuts before serving.
Canape in Italian
These Caprese-inspired canapés pair well with champagne and white wine.
- Mozzarella cheese in the form of mini-balls – 10 pcs;
- Olive oil – 6 tbsp. l;
- Zest from half a lemon;
- 2 sprigs of fresh rosemary;
- A mixture of peppers – 1/4 tsp;
- Salt – 1/4 tsp;
- Baton or baguette;
- Curd cheese – 100 g;
- Cherry tomatoes – 10 pcs;
- Fresh basil.
Pour olive oil into a deep bowl, add lemon zest, crushed rosemary, salt and sugar. Dip the mozzarella balls into the resulting marinade and leave for about half an hour.
Cut out the desired shapes from the bread with a special mold or simply cut it into neat small squares with a knife. Grease each slice with curd cheese.
Top with a cherry tomato, mozzarella ball and a few basil leaves. Fasten all components with a skewer.
Canape “Herring not under a fur coat”
A very simple recipe made from traditional Russian products.
- Black bread;
- Fillet of slightly salted herring;
The number of ingredients is arbitrary, depending on the number of guests.
Boil the beets, grate on a fine grater. Mix with mayonnaise, dill and crushed garlic. It is important not to overdo it with mayonnaise so that the mass does not turn out to be too liquid.
Cut the bread into square or rectangular pieces. Cut the herring fillet into exactly the same pieces.
Spread cooked beetroot and mayonnaise paste on bread, put a piece of fish on top. Fasten everything with a skewer.
Fruit canapes “New Year’s”
These canapes look like a Santa Claus hat, look very festive and elegant. Even the smallest guests at the New Year’s table will like such an appetizer.
- Bananas – 2 pieces;
- Strawberries – 100 g;
- Marshmallow marshmallows – 100 g;
- Grapes – 100 g.
Banana cut into slices.
Wash grapes and strawberries, blot with a napkin from excess liquid.
First, put a grape on a skewer, then a circle of banana, strawberries and a small marshmallow. Serve on a flat bright dish.
Grilled vegetable canape
Vegetable canapes will be approved even by adherents of proper nutrition and a healthy lifestyle. You can cook them on the grill, in the fresh air.
- Zucchini – 1 pc;
- Zucchini – 1 pc;
- Cherry tomatoes – 8-10 pcs;
- Fresh champignons – 8-10 pcs;
- Bulb – 2-3 pieces;
- Salt and pepper – to taste;
- Black ground pepper – to taste;
- Olive oil – 1 tbsp;
- Wooden skewers.
Prepare the skewers ahead of time. Leave them overnight in water so they don’t burn when cooked.
It is better to choose medium-sized onions and mushrooms so that you can cook them whole. If they are large, then cut lengthwise into 2-3 parts.
Cut zucchini and zucchini into medium-sized slices.
Add salt and pepper to taste.
Put on each skewer, in random order, circles of zucchini and zucchini, tomato, onion and champignon.
Put the vegetables on skewers on the grill or grill, bake until tender.
Transfer the cooked vegetables to a large platter and drizzle lightly with olive oil. Can be served hot and cold. Sprinkle with fresh herbs before serving.
Canape “Cheese Sails”
Delicious and easy-to-make canapés from affordable ingredients. Served in the form of boats.
- Black bread – 300 g;
- Fresh cucumber – 2-3 pieces;
- Doctor’s sausage – 300 g;
- Hard cheese – 300 g;
- Tomato – 1 pc.
Prepare preparations from black bread, cucumber and doctor’s sausage in the shape of a boat. All blanks must be the same size.
Cut the cheese into thin slices and cut out rectangles from it, these will be the sails. Make one rectangle smaller than the other.
String on skewers in the following order: bread, sausage, cucumber. Put each “sail” on a skewer, piercing the cheese in two places.
From the tomato, cut out small pieces in the form of flags and complete the composition.
Canape with shrimps
Very easy recipe, easy to make at home. At the same time, canapes look elegant, shrimp play a dominant role, and lemon gives a slight sourness.
- Half a lemon;
- Shrimps – 200 g;
- Hard cheese – 120 g.
Boil and clean the shrimp.
Cheese cut into thin slices, lemon into semicircles.
Pierce a plate of cheese on one side with a skewer, then string lemon and shrimp, wrap the cheese, making another puncture.
Put the canape on a dish, garnish with green onions, parsley, cilantro.
Chocolate canapes with fruits and cheese
Hard cheese added to sweet ingredients gives this appetizer an original, bright taste. Dessert will decorate a dinner for lovers, a children’s party or a buffet table.
Ingredients for 5-6 servings:
- Chocolate (bitter or milk) – 100 g;
- Milk – 70 ml;
- Hard cheese – 120 g;
- 2 kiwis;
- canned pineapple – 12 pieces;
- Fresh mint for garnish.
Break the chocolate into pieces, put in a saucepan, pour over milk and melt over low heat.
Drain the juice from the pineapple jar, dry all the pieces so that they do not give excess liquid.
Peel the kiwi and cut into circles.
Cut the cheese into not too thin slices, squeeze circles out of the cheese with a special mold or glass. The diameter of the circles should match the size of the fruit.
Bathe pieces of kiwi and pineapple in melted chocolate.
Thread the cheese onto a skewer, alternating with the chocolate covered fruit. Place in refrigerator to harden chocolate. Serve the dessert chilled. Garnish with mint leaves before serving.
Canapes are sent to the mouth as a whole, without biting off a piece. That is why the size of the finished sandwich should be no more than 4 centimeters, and the weight should not exceed 70 grams.