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Summer Canapes: Recipes


Greek Salad Canapés in Belgian Endive Leaves

Ingredients:

  • 12 grape tomatoes, quartered
  • 3 baby cucumbers, washed and diced
  • 1 green onion, chopped
  • ¼ cup good quality extra virgin olive oil (50 ml)
  • 1 Tbsp. red wine vinegar (15 ml)
  • 2 -3oz Greek feta, crumbled (60-90 gm )
  • Kalamata olives, pitted and chopped to taste
  • 3-4 leaves fresh mint, chopped
  • Fleur de sel or sea salt and cracked black pepper to taste
  • 3-4 heads Belgian Endive, leaves pulled apart

Directions:

  1. Combine all ingredients for salad in a bowl and let stand for 30 minutes for flavours to develop.  Do no refrigerate. 
  2. Meanwhile tear apart the endive leaves, trimming the larger ones at the base
  3. Spoon salad mixture into leaves just before ready to serve.  Drizzle with more olive oil if desired. 

Makes about 24 canapes

Smoked Salmon and Whipped Cream Cheese Canapé

Ingredients:

  • 250 ml mascarpone cheese (good quality) or creamed cheese
  • juice of half a lemon
  • 3 sprigs fresh dill
  • cracked black pepper to taste
  • 12 oz. thinly sliced smoked salmon (240 gm)
  • 1 large English cucumber, washed and sliced into ½” thick rounds
  • 2 Tbsp. capers , fried in olive oil
  • More dill for garnish

Directions:

  1. In a food processor , combine the cream cheese, lemon juice and fresh dill and pepper. Pulse until fluffy and just blended.  Cover and chill until ready  to assemble the canapés.
  2. Arrange the cucumber rounds on a tray so they are flat. Spoon or pipe a little of the cream cheese mixture on top.  Lay a slice of smoked salmon on top decoratively, bending to fit cucumber round.  Garnish with fried capers and a sprig of fresh dill.  
  3. Serve immediately or refrigerate until ready to serve. 

Makes 20-24 canapes

Deconstructed Bratwurst and Sauerkraut Canapé 

This is a fun way to make a sophisticated canapé out of a rich Germanic grilled sausage.  Have fun with the toppings if you want to alternatives to sauerkraut

Ingredients:

  • 2-3 fresh Bratwurst or other mild sausages
  • 12  mini slider buns
  • Hot mustard of choice
  • ½ cup prepared sauerkraut   (125 ml)
  • Baby gherkins
  • Roasted red pepper spread, optional   

Directions:

  1. Grill Bratwurst on medium high setting until firm and golden on all sides, but still juicy.  Alternatively, bake in 350 D oven  for 12- 15 minutes.   Let rest before slicing.
  2. Pull apart buns and lay each side flat on a tray. Slice the sausage on the diagonal into ½ “ thick slices. 
  3. Lay sausage on top of mustard.  Top with a little sauerkraut and gherkin, if desired.

Makes about 24 open faced canapés

Tuesday, June 5, 2012

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