Canapés recipe by Gino D'AcampoCanapés recipe by Gino D'Acampo Let's Do Lunch with Gino and Mel. A very easy canape recipe for any party occasion from Gino D'Acampo on Let's Do Lunch with Gino and Mel.
Other recipes from the Italian chef:
Pasta alla norma recipe by Gino D'Acampo Gino's Italian Escape
Pot Roast Chicken Chorizo Gino D'Acampo Recipe
Pomegranate and cranberry couscous salad with chicken
Canape Ingredients by by Gino D'Acampo
50g salted butter that has been melted
2 medium thick pieces of white bread
For filling one
2 eggs that have been beaten
75 bacon lardons
30g grated cheddar
1 tomato, deseeded, and carefully sliced
For filling 2
1 tablespoon capers
50g pitted black olives
Half little clove of garlic
12 sun-blushed tomatoes that have been halved or quartered
1 tablespoon olive oil
Zest of 1 lemon
75g goats cheese, soft
Salt and pepper to season
For filling 3
1 tablespoon horseradish sauce
2 tablespoon creme fraiche
1 tsp sliced chives
4 big slices of smoked salmon
|Canapés recipe by Gino D'Acampo Let's Do Lunch|
Instructions for Canapés recipe by Gino D'Acampo Let's Do Lunch
1.Pre heat the oven to 180C.
Grease the inside of twelve hole muffin tin with butter. This is to make sure they don't stick.
Cut the crusts off the bread. Then, one by one, use a rolling pin to roll the bread flat so that it is squashed and very thin. Take a large round cutter, just larger than the top of the muffin holes to cut a disc out of each slice. Put a disc of the bread into each muffin hole, pushing it into the sides to create a little cup. Put in the oven and bake for 5 minutes or until lightly golden and crispy. Remove from the oven and leave to cool.
Remove 8 of the cups from the tray and set to one side. Lower the oven temp to 160C.
Make the frittata filling by frying the bacon lardons until really crispy. These give the recipe lots of wonderful flavour. Drain them on kitchen paper.
Beat together the cheese, milk and eggs. Season with a little salt and pepper then stir in the cooled bacon. Tip the mixture into the four bread cups still in the tray and place back in the oven for 6-8 minutes or until just set.
When the frittatas are cooking, put the olives, garlic, capers and lemon zest in a blender. Mix in the machine for a couple of seconds then add the olive oil and blend to a course paste. As always, season with salt and pepper.
Take a look in the side of this page for more meal ideas from the Italian Chef.
Add a spoonful of the tapenade into the bottom of four cups. Crumble over the goats cheese. Place on top this a little sun blushed tomato and set aside ready to serve.
Make the smoked salmon cups by mixing together the horseradish and crème fraiche . At the time of serving, add a spoonful of this mixture into the bottom of four of the cups. Place smoked salmon on top and scatter chives on the top of this. When the frittatas have cooled slightly, top with some chopped tomato and a little cress. This makes a truly scrumptious and easy recipe.
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