When you invite your friends over to your place, you want to delight them with something special. But let’s be honest, you’re probably not quite enthusiastic about making canapés for hours, are you?
1. Cherry tomatoes with cheese and cucumber
INGREDIENTS
24 cherry tomatoes
100 g of cream cheese
2 tablespoons of mayonnaise
1/2 medium-sized cucumber
1 tablespoon of chopped spring onion
2 tablespoons of chopped dill
PREPARATION
1. Peel the cucumber and cut into small cubes.
2. Cut off the tops of the tomatoes and carefully remove the flesh with a teaspoon. Place the tomatoes upside-down on paper towels to let the moisture drain.
3. Mix the cheese with mayonnaise and add the cucumber, spring onion and dill.
4. Fill the tomatoes with the filling and place in the fridge for a couple of minutes — this appetizer is more delicious when cooled.
2. Baked bell pepper rolls with cheese and oregano
INGREDIENTS
3 red bell peppers
200 g of cream cheese
A pinch of ground oregano
1 tablespoon of olive oil
Salt and pepper
PREPARATION
1. Divide the peppers into two. Remove the core and seeds.
2. Preheat the oven to 220°Ð¡. Sprinkle the peppers with oil and bake on the grill for ten to 15 minutes. The peel should be baked well.
3. Combine the cheese, oregano, olive oil, salt and pepper in a bowl.
4. Place the baked peppers in a large bowl and cover. Let them rest for ten minutes and then peel them.
5. Cut the peppers into strips. Put half of the filling on each strip, roll them, and fix with a toothpick.
3. Smoked turkey and cucumber rolls
INGREDIENTS
3 medium-sized cucumbers
1/4 cup of pesto sauce
6 slices of processed cheese
170 g of smoked turkey (you can also use chicken)
1 bell pepper
1/2 cup of spinach
Salt and pepper to taste
PREPARATION
1. Slice the cucumbers into 2 mm-slices. Drain them on paper towels.
2. Cut the cheese into strips.
3. Cut the turkey into cubes and the pepper into straws. Chop the spinach.
4. Spread 1 teaspoon of pesto over each slice of cucumber; lay the turkey, bell pepper and spinach on each slice. Sprinkle with salt and pepper.
5. Make rolls, place them on toothpicks and serve immediately.
4. Salmon and cottage cheese rolls
INGREDIENTS
120 g of light-salted salmon
50 g of low-fat cottage cheese
100 g of cucumbers if desired
1 clove of garlic
10 g of Dijon mustard
Salt and pepper
PREPARATION
1. Mash the cottage cheese with a fork, add the mustard and mix well.
2. Chop the cucumber, crush the garlic with a knife and add them to the cheese filling. Sprinkle with salt and pepper and mix thoroughly.
3. Place 1 teaspoon of the filling on a salmon slice, make a roll and place in on a toothpick. Put in the fridge for several minutes or serve immediately.
5. Bruschetta with sardines and cream cheese
INGREDIENTS
1 fresh baguette
1 can of sardines (it’s better to use fillets)
300 g of Mozzarella cheese
3 tablespoons of olive oil
1 tablespoon of herbes de Provence or fresh greens
PREPARATION
1. Slice the baguette, grease the slices with olive oil and toast them in a skillet. Toast each side for 30 seconds.
2. Preheat the grill to 180 °Ð¡.
3. Drain the sardines and mash them with a fork. Slice the Mozzarella.
4. Put a cheese slice and 1-2 tablespoons of sardines on each slice of baguette.
5. Lay the bruschettas on a baking sheet and bake for 2 to 3 minutes until the cheese melts.
6. Garnish the bruschettas with herbes or greens.
6. Creamy cheese balls with tuna and dill
INGREDIENTS
180 g of canned tuna fillets
50 g of tomato paste
50 ml of heavy cream (33% or more)
80 g of Gruyère cheese (or use any other hard cheese you like)
4 boiled eggs
50 g of spring onion
1 tuft of dill
Salt and pepper
PREPARATION
1. Preheat the oven to 160 °Ð¡.
2. Chop the dill, spring onion and eggs. Grate the cheese using a fine grater.
3. Combine the tomato paste, eggs and cream. Add the grated cheese, spring onion and dill (but keep some for garnishing).
4. Place the mixture into small baking molds (the smaller they are, the sooner they will bake) and garnish with the dill.
5. Bake for 15 to 20 minutes.
6. Serve either hot or cooled. It’s delicious when served with cheese sauce.
7. Shrimp grilled on skewers
INGREDIENTS
450 g of shrimp
2 tablespoons of olive oil
3 tablespoons of butter
3 cloves of garlic
Spring onion for serving
Salt
Bamboo skewers
PREPARATION
1. Preheat the grill to the highest temperature. If you don’t have a grill, use a skillet instead — there will be a little bit of a different flavor.
2. Put the shrimp on the skewers and grease them with olive oil using a sponge.
3. Grill each side for 2 minutes.
4. Crush the garlic with a knife and chop.
5. Chop the onion.
6. Melt the butter in a pan and add the garlic.
7. Before serving, pour the shrimp with the butter and garnish with the chopped onion.
8. Omelet rolls with mushrooms and spinach
INGREDIENTS
2 eggs
100 g of champignons (canned or pickled)
A handful of spinach
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
Salt and pepper
PREPARATION
1. Whisk the eggs in a bowl.
2. Cut the champignons into small cubes. Chop the spinach and add it to the champignons. Sprinkle them with salt, pepper and balsamic vinegar and toss together.
3. Heat up a pan with olive oil at high temperature. Put 2 tablespoons of eggs and spread them as you would a pancake. Fry until it’s done, but on only one side. Make omelet pancakes out of all the batter.
4. Place the filling on each omelet. Make rolls and put them on toothpicks.
9. Deep-fried avocado
INGREDIENTS
2 ripe avocados
100 g of breadcrumbs
2 eggs
Parsley
4 tablespoons of natural yogurt
7 tablespoons of olive oil
2 tablespoons of lemon juice
Black pepper, salt and sugar
PREPARATION
1. Peel the avocados and remove the seeds. Cut one and a half avocados into bars.
2. Combine the breadcrumbs, black pepper, salt and a little bit of sugar on a plate.
3. Crack the eggs into a bowl and whisk.
4. Heat up the oil in a pan for three minutes.
5. Coat each avocado bar in the breadcrumbs, then in the egg batter and in the crumbs again. Drop the bars into the oil immediately and fry on each side for a minute. The bars should be half-covered with oil. Dry the avocados on paper towels.
6. Make the sauce: chop the parsley and half an avocado. Add the yogurt and lemon juice. Whip everything using a blender.
7. Serve the sauce in a separate bowl. The avocados are the most delicate when hot.
10. Ham rolls with toasts
INGREDIENTS
4 slices of ham
100 g of cream cheese
80 g of pesto sauce
6 slices of wheat bread
1 clove of garlic
Some pieces of bell pepper (fresh or pickled)
1 tablespoon of cedar nuts
Some basil sprigs
1 teaspoon of olive oil
Salt and pepper
PREPARATION
1. Mix the cream cheese together with pesto. Spread the sauce over each slice of ham and sprinkle them with the chopped basil and cedar nuts.
2. Lay the pieces of bell pepper on the ham slices. Make tight rolls and place them in the freezer for a couple of minutes.
3. Toast the bread in the toaster or a skillet. Rub the garlic clove over the slices of bread and add a few drops of olive oil.
4. Take the rolls out of the freezer and cut into 2 cm-high pieces. Lay them on the toasts and garnish with basil.