Avocado Rye Canapés Recipes

AVOCADO CANAPéS

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.

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.