Festive Rye Bread Canapes

  • 11th December 2016

During the festive season we all need some tried and tested go to recipes that are easy, quick, tasty, and healthy.

Well your in the right place because these canapes hit the spot and leave you time to let your hair down and enjoy the party too.

CRAB & ASPARAGUS

INGREDIENTS

For the base:

  • 4 slices Biona organic rye bread

For the topping:

  • 150 grams tub of Dorset fish white/brown crab meat
  • 2 tbsp Coyo coconut yogurt
  • Juice & zest 1 lemon
  • 3 – 4 spring onions finely chopped
  • Handful finely chopped parsley
  • 125 grams asparagus tips, 1 per canape

INSTRUCTIONS

  • Lightly toast the rye bread
  • Cut rye bread into 1.5 inch squares
  • Mix all the topping ingredients except asparagus tips
  • Spread a dollop of the mixture on top of each square
  • Place an asparagus tip on top

SALMON & HORSERADISH

INGREDIENTS

For the base:

  • 4 slices Biona organic rye bread

For the topping:

  • 3 tbsp Coyo coconut yogurt
  • Juice & zest 1 lemon
  • 3 teasp organic drained capers
  • 100 grams smoked salmon cut into small strips, 1 per canape
  • 1 teasp grated fresh horseradish root

INSTRUCTIONS

  • Lightly toast the rye bread
  • Cut rye bread into 1.5 inch squares
  • Mix all the topping ingredients except salmon
  • Spread a dollop of the mixture on top of each square
  • Place a salmon strip on top

Article courtesy of Gaynor Stobie http://www.b-fit.uk.com/blog/

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