Italian Canapes Food

20 EASY CANAPE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a canape recipe in 30 minutes or less!

DELICIOUS CANAPé RECIPES - WATERMELON RADISH BITES

Steps:

• Slice the watermelon radish into 1/8 inch rounds.
• Combine the tuna, mayonnaise, and salt in a small bowl and stir till combined.
• Add a dollop of the tuna to each of the radish slices. Then sprinkle on a dash of paprika over each tuna and radish bite. Top with microgreens.

ARANCINI BALLS

Steps:

• Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
• Scoop the cooled risotto into 18 equal portions - they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
• Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
• Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
• Eat the arancini warm, or serve with a basic tomato sauce for dipping.

VENETIAN CANAPES

Steps:

• Preheat oven to 350°F.
• Cut circles out of bread slices w/2inch round cutter.
• Melt 3 tbsp butter in small saucepan.
• Brush both sides of bread circles lightly w/butter.
• Bake bread circles on ungreased baking sheet 5 to 6 minutes per side until golden.
• Remove to wire rack.
• Cool completely.
• Increase oven temp to 425°F.
• Melt remaining 2 tbsp butter in small saucepan.
• Stir in flour; cook and stir over medium heat until bubbly.
• Whisk in milk; cook and stir 1 minute or until sauce thickens and bubbles (sauce will be very thick). Take off heat, and add mushrooms to sauce, 3 tbsp cheese, salt and black pepper, and stir until well blended.
• Spread heaping tbs mushrooms mixture on top of each toast round; place on ungreased baking sheet.
• Sprinkle remaining 3 tbsp cheese over canapes, dividing evenly.
• Garnish w/black and green olive slices, and bell peppers.
• Bake 5-7 minutes until tops are light brown.
• Serve warm.