Recipe

Canapés with three toppings

May 31, 1975 2:00pm
  • 30 mins cooking
  • Makes 36 Item
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Ingredients

Canapés
  • 80 gram packet mini toasts
Ham and cheese topping
  • 2 tablespoon cheese spread
  • 2 slice (30g) shaved leg ham, cut into 1.5cm wide strips
  • 1 teaspoon finely chopped fresh flat-leaf parsley
Hummus and carrot topping
  • 2 tablespoon hummus
  • 2 tablespoon finely grated carrot
  • 12 fresh coriander leaves
Cream cheese and sweet chilli topping
  • 1/4 cup (90g) spreadable cream cheese, softened
  • 2 teaspoon finely chopped fresh flat-leaf parsley
  • 2 tablespoon sweet chilli sauce

Method

Canapés with three toppings
  • 1
    To make the ham and cheese canapés, spread most of the cheese over 12 of the mini toasts. Use your fingertips to loosely roll up the strips of ham; put one ham strip on top of each mini toast. Top each ham strip with a little bit of the leftover cheese. Sprinkle some parsley over each canapé before serving.
  • 2
    To make hummus and carrot canapés, spread the hummus over 12 of the mini toasts. Put the carrot and coriander on top.
  • 3
    To make the cream cheese and sweet chilli canapés, mix the cream cheese and parsley in a small bowl with a wooden spoon. Spoon the mixture into a piping bag fitted with a medium plain tube; pipe a small amount of the cream cheese mixture onto the rest of the mini toasts. Carefully drizzle a little sweet chilli sauce on top of each canapé.

Notes

Instead of piping the cream cheese mixture onto the canapés, you can just use a teaspoon to drop small amounts on top of the mini toasts. Mini toasts are available from delis, groumet food shops and some supermarkets.

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