Cilantro Canapes Food

CILANTRO CANAPES

Cilantro Canapes image

These were the $400 winner for the BH&G magazine's "Looks-Like-You-Fussed" category for Nov. 2006. Please adjust the amount of jalapenos to suit your taste.

Provided by cookiedog

Categories Spreads

Time 30m

Yield 20 appetizers

Number Of Ingredients 12

Ingredients

2 cups lightly packed fresh cilantro
1/4 cup fresh mint leaves
1 fresh jalapeno pepper, seeded and cut up
1 tablespoon lime juice
1 teaspoon sugar
1/2 teaspoon grated fresh ginger
1/4 cup salted peanuts
1 -2 tablespoon water
baguette (cut in 20 1/4-inch-thick slices)
3/4 cup chopped cucumber
5 cherry tomatoes, quartered
mint sprig (optional)

Steps:

To toast bread slices: Lightly brush both sides of bread slices with olive oil (3 to 4 tablespoons total).
Arrange in a single layer on a large baking sheet.
Broil 4 to 5 inches from heat for 1 or 2 minutes or until lightly browned.
Turn over bread slices.
Broil 1 to 2 minutes more or until lightly browned.
Transfer to a wire rack to cool.
In a food processor combine cilantro, mint, pepper, lime juice, sugar, and ginger.
Cover, process until nearly smooth.
Add peanuts; cover and process until combined.
Add water until spreading consistency.
Spread one side of each toasted baguette slice with some of the mixture.
Top with the cucumber, tomato, and mint.

Nutrition Facts : Calories 19.8, Fat 1.4, SaturatedFat 0.2, Sodium 24.2, Carbohydrate 1.4, Fiber 0.4, Sugar 0.6, Protein 0.8

LOBSTER SALAD CANAPES

Lobster Salad Canapes image

Categories Shellfish Cocktail Party Mayonnaise Mango Lobster Cucumber Summer Jalapeño Boil Gourmet

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 13

Ingredients

1 (1 1/2-pound) live lobster
2 thick seedless cucumbers (usually plastic-wrapped; at least 1 3/4 inches in diameter), cut into 36 (1/4-inch-thick) slices
2 tablespoons mayonnaise
2 to 3 teaspoons fresh lime juice
1 1/2 teaspoons minced fresh jalapeño chile (including seeds)
1/4 teaspoon salt
1/3 cup finely diced peeled mango
1/4 cup finely chopped celery
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh cilantro
Garnish: thinly sliced fresh cilantro
Special Equipment
a 1 1/2-inch scalloped round cookie cutter (optional)

Steps:

Plunge lobster headfirst into a 6- to 8-quart pot of boiling salted water. Cook lobster, partially covered, over moderately high heat 9 minutes from time it enters water, then transfer with tongs to sink to cool.
While lobster is cooling, cut each cucumber slice with scalloped cutter (if using), discarding trimmings. Whisk together mayonnaise, lime juice (to taste), jalapeño, salt, and a pinch of pepper.
When lobster is cool, remove meat from claws, joints, and tail, discarding tomalley, roe, and shells. Cut meat into 1/4-inch pieces. Add lobster, mango, celery, onion, and cilantro to dressing and toss well.
Top each cucumber round with 1 rounded teaspoon lobster salad.

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