Assorted Canapes

 1 baguette cut into 1/2 inch slices

15 oz of whole milk ricotta cheese

8 oz whipped cream cheese

4 radishes thinly sliced

1 English cucumber thinly sliced

1/2 red onion thinly sliced

1 jar of Kalamata olives thinly sliced

4-5 oz of smoked salmon

1 pint of strawberries thinly sliced

1 pint of blueberries

1/4 cup honey

8 sprigs of mint

8 sprigs of dill

1/4 cup sliced chives

preheat oven to 400 degrees

Placed bread slices on a baking sheet and bake bread 7-10 minutes.

Spread ricotta cheese on some of the slices of bread. Top with:

cucumber and mint leaf

radishes and chive slice

kalamata olives

strawberries with mint leaf and drizzle of honey

blueberries and a drizzle of honey

Spread cream cheese on some of the slices of bread.  Top with:

smoked salmon, red onion slice and  dill

slices cucumber, smoked salmon and dill


Shrimp and Mango Salsa on Endive

1/2 lb cooked and peeled shrimp

1 cup finely chopped fresh mango, skin peeled

2 tbsp fresh chopped cilantro

2 tbsp extra virgin olive oil

1 tbsp freshly squeezed lime juice 

2 tbsp freshly grated ginger

1/2 tsp each salt and pepper

24 endive leaves, cleaned and dried

1 lime cut into wedges for garnish

Take cooked peeled shrimp and chop into small bite sized pieces

In a mixing bowl, combine shrimp, mango slices, cilantro, extra virgin olive oil, lime juice, ginger, salt and pepper.  Mix well.

Spoon mixture into each endive leaf.  Serve with additional lime wedges.

Wine pairing: Serve with Piper Sonoma Blanc de Blancs Sparkling


 



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