AVOCADO CANAPéS
Serve our healthy avocado verrines when you're entertaining. They come in two tasty flavour combinations for easy party prep - crab or Mexican kidney bean
Provided by Sara Buenfeld
Categories Buffet, Canapes
Time 20m
Yield Makes 16 (8 of each flavour)
Number Of Ingredients 15
Steps:
- Very finely chop the avocado, tip into a bowl and mix well with the lime juice. Roughly chop the tomatoes, then put them in a bowl with the shallot, Worcestershire sauce and tomato purée. Blitz with a hand blender until very smooth to make a coulis.
- For the crab verrines, spoon half the tomato coulis into glasses then top with half the avocado mixture. Top with a little brown and white crabmeat.
- For the Mexican verrines, stir the shallot, beans, coriander and cumin into the remaining tomato coulis, then season to taste with a the lime juice and chilli sauce. Spoon the avocado into glasses and top with the bean mixture. Will keep for up to one day in the fridge.
- Dust the crab verrines with paprika. Top the Mexican verrines with ½ tsp yogurt, then dust with paprika to serve.
Nutrition Facts : Calories 57 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
CANAPES WITH GARLIC HERB CREAM CHEESE AND AVOCADO
Steps:
- Slice the bread into 1/3-inch slices (cut on the diagonal if it's a very small baguette to get bigger slices). Place them on a baking sheet and lightly brush both sides with melted butter.
- Bake 5 minutes, or until they are just starting to golden. Let these cool to room temperature.
- Toppings: Cut your avocado in half, remove the pit, spoon the avocado flesh out of the shell and cut avocado into slices. Finely chop both green onions and 1/4 cup of fresh dill.
- Use a fork to mash together 8 oz cream cheese, 1/4 cup chopped dill, chopped green onion and your pressed garlic clove.
- Spread enough herbed cream cheese over each canapé to generously cover the top.
- Top canapés with avocado slices and squeeze a couple drops of lemon juice over the avocado slices (this keeps the avocado from browning), then sprinkle with freshly ground black pepper. Garnish with dill and green onion and you're done! It's best fresh but tastes great even after refrigeration.
AVOCADO RYE CANAPéS
Note: Prep time does not include time to make the pickled red onions
Provided by Martha
Time 15m
Number Of Ingredients 6
Steps:
- Slice avocados in half lengthwise and remove pit (we show you an easy way to do it right here). Using a spoon, scoop the avocado flesh from the skin and place in a bowl. Add lemon juice, salt, and pepper, then using a fork, mash the avocado (I like to leave some chunks) and mix until blended. Set aside.
- Trim the crusts from the slices of rye bread. Then cut in half diagonally to form triangles.
- When ready to serve, lightly toast the rye bread triangles. Once toasted, spread the avocado mixture onto the rye toasts. Garnish with slices of pickled red onions.
AVOCADO AND CRABMEAT CANAPES
Provided by Florence Fabricant
Categories quick, appetizer
Time 25m
Yield 24 - 30 canapes
Number Of Ingredients 7
Steps:
- Preheat broiler. Line a baking sheet with foil.
- Peel the avocado and remove the pit. Puree in a food processor along with the lime juice and fresh coriander. Transfer to a bowl, fold in the crabmeat and season to taste with salt and cayenne pepper.
- Beat the egg white with a pinch of salt until they hold firm peaks but are still creamy. Stir one-fourth of the egg whites into the avocado mixture then fold in the rest.
- Arrange the chips on the baking sheet, spoon some of the avocado mixture onto each and broil until lightly browned. Transfer to a serving dish and serve at once.
Nutrition Facts : @context http, Calories 27, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 34 milligrams, Sugar 0 grams, TransFat 0 grams
AVOCADO CANAPES STUFFED WITH GOAT CHEESE
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place pine nuts on a baking sheet; bake until golden brown and fragrant, about 5 minutes. Chop nuts; set aside.
- Arrange five 8-by-8-inch sheets plastic wrap on work surface. Be sure they are smooth and free of wrinkles.
- In a small bowl, stir together pine nuts, goat cheese, and red bell pepper; season with salt and pepper. Set aside.
- Place 4 overlapping slices of avocado on each piece of plastic wrap. Combine lime juice and 1 teaspoon olive oil in a small bowl; brush mixture on avocado. Working with one avocado portion, top with 1 tablespoon goat cheese mixture; bring together corners of plastic wrap, and twist tightly, shaping the avocado into a ball. Continue to twist until plastic wrap breaks, releasing canape. Repeat with remaining avocado.
MINI AVO TOASTS
Make our mini avocado toasts for a healthy canapé to serve at a party. They come with two toppings - a vegetarian quail's egg option and a crabmeat version
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 30m
Yield Makes 24
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut each tortilla into 12 triangles. Brush with the oil and sprinkle with salt, then arrange on two baking trays. Roast for 6-8 mins until crisp, turning midway through. Leave to cool.
- Soft-boil the eggs in a pan of simmering water with the vinegar for 2 mins, then transfer to a bowl of cold water. Once cool, peel the eggs and cut in half. Mash the avocado, season and add the lemon juice to taste. Mix the crabmeat with the zest.
- To serve, divide the avocado between the toasted triangles. Top 12 with an egg half, then sprinkle over the paprika. Top the remaining toasts with the radish and crabmeat, then garnish with the dill sprigs.
Nutrition Facts : Calories 29 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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