Ingredient:
4 slices of white bread, crusts removed
Cheese topping
30 (1 oz) full-fat soft cheese
4 capers
2 spring onion tops, very finely sliced
Anchovy topping
1 or 2 spring onion tops
4 prawns, cooked and peeled
1 tbsp mayonnaise
8 anchovy filets, drained
Salami topping
2 slices of salami
15 g (1/2 oz) butter
4 slices of gherkin
Asparagus topping
6 asparagus tips, cooked and drained
1 tbsp mayonnaise
2 slices of radish
A few parsley leaves, to garnish
Method:
Make the canapé bases: toast the white bread lightly on both sides. Leave to cool.
Make the cheese topping: spread one piece of toast with soft cheese and cut into four squares. Arrange the spring onion slices diagonally across the cream cheese. Place a caper on each square.
Make the anchovy topping: spread one piece of toast with mayonnaise and cut into four squares. Cut the spring onion tops into four pieces, then make vertical cuts to separate each piece into strands. Cut the anchovies in half and arrange in a lattice pattern on each square. Place a prawn on top, and garnish with the spring onions.
Make the salami topping: butter one piece of toast and cut into four rounds with a pastry cutter. Cut each slice of salami in half to make two half-moon-shaped pieces.
Roll each piece to from a point at the straight end so that a cornet shape is made. Put one cornet and one piece of gherkin on each canapé.
Make the asparagus topping: spread one piece of toast with mayonnaise and cut into four squares. Halve the asparagus tips lengthways. Halve the radish slices and cut away the centres to form four crescents. Put two halves asparagus tips on each square, and arrange a radish slice on top.
4 slices of white bread, crusts removed
Cheese topping
30 (1 oz) full-fat soft cheese
4 capers
2 spring onion tops, very finely sliced
Anchovy topping
1 or 2 spring onion tops
4 prawns, cooked and peeled
1 tbsp mayonnaise
8 anchovy filets, drained
Salami topping
2 slices of salami
15 g (1/2 oz) butter
4 slices of gherkin
Asparagus topping
6 asparagus tips, cooked and drained
1 tbsp mayonnaise
2 slices of radish
A few parsley leaves, to garnish
Method:
Make the canapé bases: toast the white bread lightly on both sides. Leave to cool.
Make the cheese topping: spread one piece of toast with soft cheese and cut into four squares. Arrange the spring onion slices diagonally across the cream cheese. Place a caper on each square.
Make the anchovy topping: spread one piece of toast with mayonnaise and cut into four squares. Cut the spring onion tops into four pieces, then make vertical cuts to separate each piece into strands. Cut the anchovies in half and arrange in a lattice pattern on each square. Place a prawn on top, and garnish with the spring onions.
Make the salami topping: butter one piece of toast and cut into four rounds with a pastry cutter. Cut each slice of salami in half to make two half-moon-shaped pieces.
Roll each piece to from a point at the straight end so that a cornet shape is made. Put one cornet and one piece of gherkin on each canapé.
Make the asparagus topping: spread one piece of toast with mayonnaise and cut into four squares. Halve the asparagus tips lengthways. Halve the radish slices and cut away the centres to form four crescents. Put two halves asparagus tips on each square, and arrange a radish slice on top.
