A canapé is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite. I have a ton of canape style appetizers to share. This is my first post in preparation for some springtime party fun.
The canapes pictured above are made from a small crust of puff pastry, fontinella cheese, tomato, avocado and fresh cilantro.
- 1 sheet of puff pastry, defrosted and rolled out to about 10 x 12 rectangle
- 8 ounces of fontinella cheese, grated
- 1/2 lb. grape tomatoes, quartered
- 1 avocado, diced
- handful of fresh cilantro, chopped
- 1 lime
- Preheat oven to 400 degrees.
- After rolling out pastry, cut small circles with a biscuit cutter and fit each circle into a mini muffin pan. I used the Demarle Mini Muffin Tray.
- Bake until lightly golden brown, about 10 minutes.
- Remove from oven and sprinkle each one with cheese.
- Return to oven until cheese melts.
- Remove to serving platter and top with remaining ingredients. Finish with a bit of freshly squeezed lime on top of the vegetables.