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For Canapes

On a small round bread base:
Slice of tomato
Bocconchini
Pesto
Finish with roasted pine nuts for decoration

On a small square bread base:
Saffron mayonnaise
Onion seeds
2 poached shrimp
Garnish with fennel greens

Niçoise :

Zucchini sliced lengthwise very thinly, using a mandoline. Transfer the slices on an oiled cookie sheet, drizzle with a little olive oil and put in a 425-450 degree oven just a few minutes until the slices are tender and pliable.

On each slice, put a little goat cheese, very finely diced (brunoise) grilled red peppers and zucchini (don't spread the garnish till the end) and roll.

Cherry tomatoes

Hollowed out and filled with a salsa (mango, onions, tomatos, coriandre); finish with a shrimp and sprig of chervil; or hollowed out and filled with asparagus stems which will have been blanched and refreshed, cut into two or three according to their length.

Asparagus

Blanch asparagus in salted water and quickly cool them in an ice water bath. Dry and roll a slice of Prosciutto at the base of each stem.

Bread sticks with a rolled slice of Prosciutto
 
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