Cucumber Canapes

Ingredients
 1 cup mayonnaise
 3 ounces cream cheese, softened
 1 tablespoon grated onion
 1 tablespoon minced chives
 1/2 teaspoon cider vinegar
 1/2 teaspoon Worcestershire sauce
 1 garlic clove, minced
 1/4 teaspoon paprika
 1/8 teaspoon curry powder
 1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill weed
 1 loaf (1 pound) white or rye bread
 2 medium cucumbers, scored and thinly sliced
 Diced pimientos and additional dill weed

Directions
 In a blender or food processor, combine the mayonnaise, cream cheese,
onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover
and process until blended. Cover and refrigerate for 24 hours.

 Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread
mayonnaise mixture over bread; top with cucumber slices. Garnish with
pimientos and dill.

Nutrition Facts

1 canape: 120 calories, 9g fat (2g saturated fat), 7mg cholesterol, 134mg sodium,
8g carbohydrate (1g sugars, 1g fiber), 2g protein.
 Egg and
Bacon
Canapés
Ingredients
Nutrition Facts

 3hard boiled eggs, peeled

 3slices whole wheat or white toast
 1/4 cup (60 mL)low-fat mayonnaise
 1/2 tsp (2.5 mL)Dijon mustard
 1 tsp (5 mL)chopped fresh herbs (such as dill, chives or tarragon) plus additional for garnish
 Dash hot sauce
 Pinch freshly ground pepper
 2slices cooked bacon, cut into bite-sized pieces

Instructions
1. Using egg slicer or sharp knife, slice hard boiled eggs, crosswise into 1/4 inch (1 cm) slices.

2. Using 2 inch (5 cm) circle cookie or biscuit cutter, cut rounds out of toast to make 12 circles.
3. In small bowl, combine mayonnaise with Dijon mustard, herbs, hot sauce and pepper.
4. To assemble: Top toast with 1 egg slice, 1/4 tsp (1.25 mL) dollop of mayonnaise, a piece of bacon
and garnish with fresh herbs.
Tuna Salad Over Crackers
Ingredients

 1 can 6-oz albacore tuna in water,

drained

 5 tablespoons mayonnaise

 1 tablespoon minced onion

 2 teaspoons minced celery

 1 teaspoon superfine mustard powder

 A dash of ground black pepper

 A dash of salt

 1 pack of soda crackers or snack cracker

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Instructions

1. Combine tuna, onion, and celery in a bowl. Using a spoon, mix all the
ingredients together.

2. Add mayonnaise and mustard powder. Continue to mix. Taste the

mixture and add salt and pepper as needed. Make sure that the
ingredients are well blended.

3. Refrigerate for at least 1 hour. Scoop a tablespoon of the mixture

and top over crackers.

4. Serve. Share and enjoy!

Chicken Adobo and Quail
Eggs Canapés

Ingredients

 3 to 6 chicken thigh fillets skin

on, halved if large

 1 tablespoon minced garlic

 2 to 4 bay leaves

 1/4 to 1/2 teaspoon ground black pepper

 4 tablespoons rice vinegar (if using a stronger vinegar, reduce the amount)

 6 tablespoons soy sauce

 1 and 1/2 cups cooking oil for frying

 6 teaspoons liver pâté (or substitute canned liver spread)

 3 small pan de sal halved and toasted

 6 quail eggs fried sunny side up

 fried garlic

 finely sliced scallions

Instructions
Marinate the chicken
1. Arrange the chicken thigh fillets between two sheets of cling film. Using a
kitchen mallet, pound to a uniform thickness of no more than a quarter of an
inch thick.

2. Make the adobo sauce. In a bowl, stir the minced garlic, bay leaves, pepper,
rice vinegar and soy sauce.

3. Place the pounded chicken thigh fillets in a shallow bowl and pour the
adobo sauce over them. Cover the bowl and leave to marinate in the fridge
for 30 minutes.
Fry the chicken adobo
1. Pour the cooking oil into a frying pan. Set the heat to medium (if using a
thermometer, about 320F).

2. Strain the chicken thigh fillets and fry (in two batches, if the frying pan
cannot hold all of them in a single layer) for about two minutes per side.
Scoop out and move to a rack. Cool for five minutes.

3. Reheat the cooking oil; this time turn up the heat to high (about 375F). Fry
the chicken fillets a second time. A minute per side should create a nice
caramelized crust if the oil is hot enough. Scoop the chicken out of the oil
and move to a rack.
Assemble the canapés
1. Spread a teaspoonful of liver pâté on each of the toasted pan de sal halves.

2. Place a chicken fillet on each of the liver pâté-smeared bread.

3. Lay a fried quail egg over the chicken.

4. Sprinkle fried garlic and sliced scallions over the eggs and chicken. 

5. Serve the chicken adobo and quail eggs canapés at once.

 Tuna and Egg Canapes

INGREDIENTS
 3 (5 oz each) cans tuna, drained
 3 boiled eggs (whites), grated
 2/3 cup mayonnaise
 2 garlic cloves, minced
 salt and pepper, to taste
 baguette, sliced

INSTRUCTIONS
1. Preheat oven to 365F.
2. Slice baguette into about 24 slices. Bake 6-8 minutes until slices are toasted.
3. Drain water from the canned tuna and grate egg whites on a grater (I like to
use the smaller holes). Combine everything in a bowl.
4. Top toasted bread with tuna mixture. Enjoy.
NUTRITION
Calories: 10kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated
Fat: 0gCholesterol: 23mgSodium: 8mgPotassium: 7mgSugar: 0gVitamin A: 35IUVitamin
C: 0.1mgCalcium: 4mgIron: 0.1mg

(The nutrition information provided is an estimate and will vary based on cooking methods and
brands of ingredients used.)
Author: Valentina's Corner
Course: Appetizer, sandwich

Cuisine: American

Keyword: Tuna and Egg Canapes

Deviled Egg Recipe

 Prep Time5 minutes

 Cook Time10 minutes
 Total Time15 minutes

 Servings2

 AuthorVanjo Merano

Ingredients

 3 pieces hard boiled Eggs

 1 tablespoon mayonnaise

 1 tablespoon Dijon mustard

 1 teaspoon paprika
  1 tablespoon chopped dill
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Instructions

1. Slice the eggs in half lengthwise. Remove the egg yolk and put it in a
bowl.

2. Mash the egg yolks using a fork.

3. Add the mayonnaise and Dijon mustard. Mix well.

4. Arrange the egg whites in a plate. Scoop equal amounts of the mixture
into the center of each sliced eggs. Sprinkle some paprika on top.

5. Garnish with chopped dill.

6. Serve. Share and enjoy!

Nutrition
Serving: 2g