Canape Recipes

Deliciously Simple Party Food

Jaydon Mack
 Copyright © 2022 by Jaydon Mack
Subject to the agreement and permission of the author, this Book,
in part or in whole, may not be reproduced in any format. This
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The opinions, guidelines, and suggestions written here are solely
those of the author and are for information purposes only. Every
possible measure has been taken by the Author to ensure accuracy
but let the Reader be advised that they assume all risks when the
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 Table of Contents
Rustic Tuscan Pepper Bruschetta
Spanakopita Bites
Cucumber Canapes
Savory Cucumber Sandwiches
Artichoke Phyllo Cups
Brie Cherry Pastry Cups
Shrimp and Cucumber Canapes
Tomato Fritters
Roasted Buffalo Cauliflower Bites
Bacon-Wrapped Sweet Potato Bites
Greek Shrimp Canapes
Roasted Brussels Sprouts & 3 Cheese Crostini
Garlic-Herb Mini Quiches
Hawaiian Crab Cannabis
Pesto Goat Cheese Toasts
Moroccan Stuffed Mushrooms
Baked Baby Potatoes with Olive Pesto
Waffled Pizza Bites
Cream Cheese Stuffed Mushrooms
Apricot Wraps
Bacon Water Chestnuts Wraps
Marinated Mozzarella
Bacon & sun-dried Tomato Phyllo Tarts
Brie Appetizers with Bacon Plum Jam
Spicy Crab Salad Tapas
Tuscan Truffles
Salmon Mousse Cana
Parmesan Mushroom Tartlets
 Rustic Tuscan Pepper Bruschetta

Prep Time:30 minutes

Makes: 10 servings
Fixings:
Olive oil 2 tablespoons
Balsamic vinegar 2 tablespoons
Honey 1 tablespoon
Minced fresh mint 1 tablespoon
Medium-sized sweet yellow, orange, and red pepper cut into
thin 1-inch strips 1 each
Fresh goat cheese 1 packet (6 ounces)
Whipped cream cheese 2/3 cup
Assorted crackers 48

Preparation method:
Start by taking a large-sized bowl, add in oil, vinegar, mint, and honey.
Add in peppers and toss them to coat evenly. Cover up and let it sit for 15
minutes.
While in a medium-sized bowl, beat both the goat cheese and cream cheese
together. With the help of a spoon, spread the prepared mixture over it.
Add peppers nicely over it.
 Spanakopita Bites

Prep Time:55 minutes

Makes: ½ dozen
Fixings:
Lightly beaten large egg 1
Frozen chopped spinach, thawed and squeezed dry 1 pack (10
ounces)
Crumbled feta cheese 2 cups
Small-curd 4% cottage cheese 1 cup
Melted butter ¾ cup
Phyllo dough 16 sheets

Preparation method:
Start by preheating the oven to 350 degrees F. Pick a bowl mix eggs,
spinach, and cheese. Grease baking pan.
Place phyllo dough in the pan, grease with butter. Layer 7 additional phyllo
sheets, brushing each.
Top with the spinach mixture. Top with remaining phyllo dough, brush each
sheet with butter.
Cover and freeze for 30 minutes. With a sharp knife, cut into squares.
Bake for 45 minutes until golden brown.
 Cucumber Canapes

Prep Time:30 minutes

Makes: 1 dozen
Fixings:
Mayonnaise 1 cup
Softened cream cheese 1 packet (3 ounces)
Finely grated onion 1 tablespoon
Minced chives 1 tablespoon
Cider vinegar ½ teaspoon
Worcestershire sauce ½ teaspoon
Minced garlic clove 1
Paprika powder ¼ teaspoon
Curry powder 1/8 teaspoon
Thyme, dried oregano, parsley flakes, basil, and dill weed 1/8
teaspoon
White bread 1 loaf
Thinly sliced cucumbers
 Diced pimentos and dill weed

Preparation method:
Pick up a blender jar and add in the mayonnaise, softened cream cheese,
chives, onion, garlic, vinegar, and Worcestershire sauce.
Cover the jar with a lid and start processing until a smooth mixture of sauce
is formed.
With the help of a medium-sized cookie cutter, cut out the circles from the
bread slices.
Spread the prepared sauce over the circles and top up with some cucumber
slices and sprinkle some dill weed and diced pimentos over it for
garnishing.
 Savory Cucumber Sandwiches

Prep Time:15 minutes

Makes: 3 dozen
Fixings:
Softened cream cheese 1 packet (8 ounces)
Mayonnaise ½ cup
Italian salad dressing 1 envelope (0.6 ounces)
Snack rye bread 36 slices
Medium-sized sliced cucumber 1
Fresh dill pickles

Preparation method:
Pick up a small-sized bowl and combine both the cream cheese and
mayonnaise altogether and form a smooth mixture.
Add the salad dressing to the mixture and let it sit in the refrigerator for
some time.
Before serving, spread the mixture over each slice of the bread and place a
slice of cucumber on the top. Add on the dill pickles if needed.
 Smoked Salmon Bites

Prep Time:20 minutes

Makes: 2 dozen
Fixings:
Plain Greek yogurt ½ cup
Drained capers 3 tablespoons
Finely chopped red onions 3 tablespoons
Smoked salmon chopped into small bite pieces 1 packet (4
ounces)
Assorted crackers 24
Radishes 6

Preparation method:
Start by chopping down the radishes crossing them into 4 equal slices.
Place them on the serving platter. Add on ½ teaspoon of Greek yogurt over
every piece.
Top up each piece with the salmon bites and some more yogurt. Shower all
the appetizers over the salmon pieces with the scrapers pieces.
Sprinkle all the other remaining appetizers over and serve.
 Artichoke Phyllo Cups

Prep Time:30 minutes

Makes: 3 ½ dozen
Fixings:
Salt 1/2 teaspoon
Frozen miniature phyllo tart shells 3 packets (1.9 ounces
each)
Minced fresh parsley 2 tablespoons
Drained and finely chopped artichoke hearts, water-packed 1
can
Shredded mozzarella cheese, part-skim 1/2 cup
Chopped green onions 3
Whipped cream cheese 1/4 cup
Grated Parmesan cheese 2 tablespoons
Mayonnaise 1 tablespoon
Minced garlic cloves 2
Sour cream 2 tablespoons
 Pepper 1/4 teaspoon

Preparation method:
Start by placing the tart shells on the baking pan covered with a sheet.
In a small-sized bowl, combine all the remaining ingredients. Spoon into
tart shells.
Bake the tarts at 350 degrees F until they turn out to be light brown.
Continue baking for 5-10 minutes. Serve hot.
 Brie Cherry Pastry Cups

Prep Time:30 minutes

Makes: 3 dozen
Fixings:
Puff pastry 1 packet
Cherry preserves 1 cup
Brie cheese chopped into 1-inch pieces 1 cube
Chopped pecans or walnuts ¼ cup
Minced chives 2 tablespoons

Preparation method:
Pick up the puff pastry sheet and chop down the sheet into equal 36 cubes.
Gently press down the cubes into the muffin holder.
Place the muffin holder into the oven and start baking at 375 degrees F for
at least 10 minutes.
With the help of an end of a wooden spoon, press down the centers of all
the cubes, continue baking until they turn out to be golden brown. Once
again, press down the pastry bites after baking as well.
With the help of the spoon, add the preserves into the pastry cup.
Add cheese, nuts, and chives over the top and bake once again. Continue
until the cheese is melted for at least 5 minutes.
 Shrimp and Cucumber Canapes

Prep Time:30 minutes

Makes: 2 dozen
Fixings:
Ketchup ½ cup
Equally divided creole seasoning 4 teaspoons
Finely chopped onions 1 teaspoon
Finely chopped green peppers 1 teaspoon
Finely chopped celery 1 tablespoon
Hot pepper sauce ¼ teaspoon
Softened cream cheese 1 packet (8 ounces)
Cucumber slices 24
Peeled and cooked medium shrimps 24
Fresh minced parsley 2 tablespoons

Preparation method:
Start by preparing the cocktail sauce, pick up a small-sized bowl and add in
the ketchup, creole seasoning, celery, onion, green peppers, and some
pepper sauce.
Pick up another bowl and add in the cream cheese along with the creole
seasonings.
Once the mixtures are prepared, start by adding the cream cheese to the
cucumber slices.
Top up each with the cocktail sauce and shrimp. Garnish with some parsley.
 Tomato Fritters

Prep Time:20 minutes

Makes: 2 ½ dozen
Fixings:
All-purpose flour 1 cup
Salt ½ teaspoon
Chopped onion ½ cup
Dash dried basil
Baking powder 1 teaspoon
Dash dried oregano a
Dash black pepper
Finely chopped large tomato 1
Shredded parmesan cheese ½ cup
Seeded and finely chopped jalapeno pepper 1
Minced garlic clove 1
Water 1 to 6 teaspoons
Oil for deep frying
Preparation method:
Pick a big bowl to add in baking powder, flour, salt, oregano, basil, and
Slowly add in onion, cheese, tomato, garlic, and jalapeno until moistened.
If this batter is thick then add water slowly to reach the desired consistency.
Pick up the cast-iron skillet and heat oil. Add in batter by a tablespoon in
hot oil.
Fry until they turn out to be golden brown for a minute per side. Place on
the paper towels.
 Roasted Buffalo Cauliflower Bites

Prep Time:25 minutes

Makes: 8 servings
Fixings:
Medium cauliflower head, cut in florets 1
Canola oil 1 tablespoon
Buffalo wing sauce ½ cup
Blue cheese salad dressing

Preparation method:
Start by preheating the oven at 400 degrees F.
Toss cauliflower along with oil; spread in a baking pan.
Roast until it turns out tender and lightly browned, for 20-25 minutes. Stir
once.
Transfer to a bowl, add wing sauce and toss to coat. Serve with the
dressing.
 Bacon-Wrapped Sweet Potato Bites

Prep Time:65 minutes

Makes: 2 ½ dozen
Fixings:
Melted butter 2 teaspoons
Salt ½ teaspoon
Cayenne pepper ½ teaspoon
Ground cinnamon ¼ teaspoon
Sweet potatoes chopped into cubes 2
Halved bacon strip 1 pound
Brown sugar ¼ cup
Warmed maple syrup

Preparation method:
Start by preheating the oven to 350 degrees F.
Pick up a large bowl, mix butter and seasonings. Add sweet potatoes, toss to
coat.
Wrap a strip of bacon around each cube; secure with toothpicks. Sprinkle
with brown sugar. Place on parchment fitted pan.
Bake until bacon is crisp and potato is tender for 40-45 minutes. Serve with
maple syrup.
 Greek Shrimp Canapes

Prep Time:80 minutes

Makes: 2 ½ dozen
Fixings:
Olive oil 1-1/2 cups
Lemon juice 3/4 cup
Dry white wine 2/3 cup
Greek seasoning 1/4 cup
Minced garlic cloves 4
Peeled and deveined uncooked shrimp 500g
Large cucumbers 2
Softened cream cheese 1 packet (8 ounces)
Minced fresh parsley

Preparation method:
Pick up a large-sized bowl and combine the first five ingredients all
together and start whisking until a smooth mixture comes out.
Add 1 ½ cups of the marinade into the mixture. Add shrimps into the
mixture and toss to coat nicely.
Add the remaining marinade into a slow cooker, start cooking covered over
a high heat flame for 45 minutes.
Drain in the shrimps removing the mixture in the cup. Add the shrimps to
the slow cooker. Start cooking on high flame until they turn out to be pink.
Continue cooking for 45 minutes, stirring once and drain the excess.
Chop down each cucumber into thick slices. Remove the centers leaving the
bottoms intact.
Add in cream cheese in the cucumber holes. Top up each with shrimps and
parsley.
 Roasted Brussels Sprouts & 3 Cheese
Crostini

Prep Time:40 minutes

Makes: 2 ½ dozen
Fixings:
Trimmed and thinly sliced Brussel sprouts 350g
Olive oil ¼ cup
Fine grounded nutmeg ¼ teaspoon
Sea salt ¼ teaspoon
Pepper ¼ teaspoon
Crumbled feta cheese 1 pack (4 ounces)
Whipped cream cheese 1/3 cup
French bread 1 loaf
Gruyere cheese 1 cup
Garlic oil
Preparation method:
Start by preheating the oven at 400 degrees F.
Pick up a medium-sized bowl and add in the olive oil, salt, pepper, and
Brussels sprouts.
Toss together to coat evenly. Pick up a baking pan and coat with a piece of
parchment paper and place the Brussels sprouts over it and bake for 20
minutes until tender and brown.
With the help of a food processor, process the feta cheese and cream cheese
altogether to form a smooth mixture.
Place the bread slices over a baking pan, brush with some olive oil and bake
until they turn out to be golden brown.
Spoon over the cheese mixture over the bread pieces and top up with some
Brussels sprouts and some gruyere cheese.
Heat up for a minimum of 5-10 minutes until the cheese is finely melted. If
needed, drizzle some garlic oil and serve hot.
 Garlic-Herb Mini Quiches

Prep Time:25 minutes

Makes: 45 minis
Fixings:
Reduced-fat spreadable garlic-herb cheese 1 pack (8 ounces)
Fat-free milk ¼ cup
Large eggs 2
Frozen miniature phyllo tart shells 3 packs (1.9 ounces)
Minced fresh parsley 2 tablespoons
Minced chives

Preparation method:
Start by preheating the oven to 350 degrees F. Pick up the small bowl,
whisk the milk, spreadable cheese, and eggs.
Place the shells on ungreased baking sheets, fill up each with the mixture.
Sprinkle them with parsley.
Bake for 10 to 12 minutes until the filling becomes set and the shells turn
light brown.
Sprinkle chives and serve warm.
 Hawaiian Crab Cannabis

Prep Time:20 minutes

Makes: 3 dozen
Fixings:
Spreadable chive and onion cream cheese 1 carton (8 ounces)
Teriyaki rice crackers 1 packet (3.9 ounces)
Drained lumps of crab meat 1 can (6 ounces)
Pineapple preserves 1 jar (200g)
Toasted sweetened shredded coconut 3/4 cup
Toasted chopped macadamia nuts 1/2 cup
Minced chives 2 tablespoons

Preparation method:
At first, spread the cream cheese over the crackers.
Top it up with some crab, coconuts, nuts, preserves, and chives.
 Pesto Goat Cheese Toasts

Prep Time:20 minutes

Makes: 16 servings
Fixings:
French Bread 16 slices
Fresh Goat cheese 1 log
Prepared pesto 3 tablespoons

Preparation method:
At first, preheat the oven at 425 degrees F.
Put in the bread slices on a baking pan topped up with cheese cubes.
Bake the bread until the cheese turns out to be brown and the bread is
evenly toasted. Continue for 10-12 minutes.
Sprinkle some pesto on the top and serve hot.
 Moroccan Stuffed Mushrooms

Prep Time:55 minutes

Makes: 2 dozen
Fixings:
Medium fresh mushrooms 24
Chopped onion 1/2 cup
Finely shredded carrot 1/3 cup
Canola oil 1 teaspoon
Minced garlic clove 1
Salt 1/2 teaspoon
Ground cumin 1/2 teaspoon
Ground coriander 1/4 teaspoon
Vegetable broth 3/4 cup
Dried currants 2 tablespoons
Uncooked couscous 1/2 cup
Minced fresh parsley 2 tablespoons
Minced fresh mint 2 tablespoons
Preparation method:
Chop off all the mushroom stems. In a large-sized skillet, add carrot,
onions, and chopped stems, and start cooking in oil until sauté or tender-
crispy.
Add on some garlic, cumin powder, salt, and coriander. Cook stirring for a
minute.
Add in some broth and currants and wait for a boil. Whisk in the couscous.
Remove the skillet from the heat cover and wait for 10 minutes.
With the help of a fork, mash it and add the mint and parsley to it.
Fill up the mushroom caps, place them over a baking sheet and bake for at
least 10-15 minutes at 400 degrees F.
 Baked Baby Potatoes with Olive Pesto

Prep Time:65 minutes

Makes: 3 dozen
Fixings:
Baby red potatoes 3 pounds
Divided olive oil 6 tablespoons
Salt 2 teaspoons
Pimiento stuffed olives 1 1/2 cup
Chopped onion ½ cup
Toasted pine nuts ¼ cup
Minced garlic cloves 2
Sour cream ½ cup
Coarsely ground nuts

Preparation method:
At first, preheat the oven to 400 degrees F.
Place the potatoes in a large bowl. Add oil and salt; toss to coat.
Transfer to a baking pan. Bake until they are tender for 30-35 minutes.
Place olives, onion, pine nuts, and garlic in a food processor continue until
chopped.
Slowly add remaining oil, process to reach the desired consistency.
Once the potatoes are cooled to handle, chop very thinly sliced off bottoms
to make potatoes sit easily upright.
Mark an X on the top of every potato. Press sides softly to open the top.
Place in a serving dish
Add olive pesto in the cuts of potatoes along with the sour cream and
ground nuts. Serve hot.
 Waffled Pizza Bites

Prep Time:20 minutes

Makes: 8 servings
Fixings:
Dried oregano ½ teaspoon
Shredded mozzarella cheese, part-skim 1 ¼ cups
Shredded parmesan cheese ¼ cup
Dried basil ½ teaspoon
Refrigerated crescent rolls 2 tubes
Pepperoni 32 slices
Warm pizza sauce 1 jar (14 ounces)
Optional toppings: sliced pepperoni, shredded mozzarella
cheese, and basil

Preparation method:
Pick a bowl, mix the basil, cheese, and oregano.
Separate every roll of the dough into 2 rectangles of 7x6 inches and seal the
perforations.
Place rectangles on the preheated waffle iron square. Layer with cheese and
pepperoni mixture.
Top up using a different rectangle.
Bake for 4 to 5 minutes and until golden.
Place on the cutting board. Cut each into 4 triangles, serve using pizza
sauce, with toppings.
 Cream Cheese Stuffed Mushrooms

Prep Time:30 minutes

Makes: 16 servings
Fixings:
Large-sized fresh mushrooms 16
Softened cream cheese 1 packet (8 ounces)
Grated Parmesan cheese 1 cup
Minced fresh parsley 1 tablespoon
Minced fresh rosemary 2 teaspoons
Minced fresh thyme 2 teaspoons
Worcestershire sauce 1 teaspoon
Pinch ground nutmeg
Pepper 1/8 teaspoon

Preparation method:
Start by removing the stems of the mushrooms, and set them aside.
Pick up a small-sized bowl, add in the cream cheese, parmesan cheese,
Worcestershire sauce, herbs pepper, and nutmeg, and start mixing. With the
help of a spoon add on the mushroom tops.
Place the topped mushroom tops on a baking pan fitted with parchment
paper and sprinkle some more cheese over the top.
Place the pan into the oven and start baling at 425 degrees F for at least 10
minutes until the mushrooms turn out to be tender.
If desired, sprinkle some fresh parsley over the top.
 Apricot Wraps

Prep Time:40 minutes

Makes: 4 ½ dozen
Fixings:
Bacon strips 1 pound
Dried apricots 3 cups
Whole almonds ½ cup
Plum preserves or apple jelly ¼ cup
Soy sauce 2 tablespoons

Preparation method:
Start by preheating the oven to 375 degrees F. Chop bacon strips into thirds.
Fold each apricot, ground almond, wrap with up with bacon. Secure with
toothpicks.
Placed on two ungreased pans. Bake until bacon is crispy, turning halfway.
Place sauce ingredients in a small saucepan; cook stirring until heated
through.
Drain wraps on paper towels. Serve with sauce.
 Bacon Water Chestnuts Wraps

Prep Time:50 minutes

Makes: 2 ½ dozen
Fixings:
Bacon strips 1 pound
Whole water chestnuts 2 cans (8 ounces each)
Packed brown sugar ½ cup
Mayonnaise ½ cup
Chili sauce ¼ cup

Preparation method:
Divide bacon strips into half. Take a large skillet and place over a medium
heat flame; cook bacon until crispy.
Wrap each bacon around a water chestnut, use a toothpick to secure it. Place
in an ungreased baking pan.
Pick a small bowl, add brown sugar, mayonnaise, and chili sauce add in
water chestnuts.
Bake, uncovered, at 350 degrees F until hot for 30 minutes.

Roasted Chicken & Brie Holly Mini Bites

Prep Time:25 minutes
Makes: 2 dozen
Fixings:
French baguette bread 1 loaf
Mayonnaise 1/4 cup
Garlic paste 1 1/2 teaspoons
Halved deli chicken 12 slices
 Apple jelly 1/4 cup
Fig preserves 1/4 cup
Fresh baby spinach leaves 24
Mini Brie cheese wheel 1 packet (4 ounces)
Sweetened dried cranberries 1/3 cup

Preparation method:
Start by preheating the broiler. Chop down the bread into 24 slices and
place it over the baking pan covered with parchment paper.
Combine both the mayonnaise and garlic paste altogether. Spread the paste
on the slices.
Combine both the apple jelly and fig preservatives and spread evenly over
the chicken slices.
Add baby spinach leaves to each slice, standing the brie cheese on the ends.
Chop down into six narrow slices.
Lay down the slices flat and cut each of the wedges. Add cheese slices to
each bread slice. Sprinkle some of the cranberries.
Broil for 3-4 minutes Until the cheese is melted. Let it cool down for 5
minutes before serving.
 Marinated Mozzarella

Prep Time:15 minutes

Makes: 10 servings
Fixings:
Olive oil 1/3 cup
Chopped oil-packed sun-dried tomatoes 1 tablespoon
Minced fresh parsley 1 tablespoon
Crushed red pepper flakes 1 teaspoon
Dried basil 1 teaspoon
Minced chives 1 teaspoon
Garlic powder ¼ teaspoon
Cubed mozzarella cheese, part-skim 1 pound

Preparation method:
Pick up a large bowl, add in and mix the 7 ingredients.
Add cheese cubes. Stir to coat with the prepared dressings.
Cover and refrigerate for at least 30 minutes.
 Bacon & sun-dried Tomato Phyllo Tarts

Prep Time:50 minutes

Makes: 45 servings
Fixings:
Olive oil 2 teaspoons
Chopped onion 3/4 cup
Chopped green pepper 3/4 cup
Chopped sweet red pepper 3/4 cup
Minced garlic clove 1
Dash dried oregano
Frozen miniature phyllo tart shells 3 packets (1.9 ounces
each)
Softened cream cheese 1 packet (8 ounces)
Lemon juice 1 1/2 teaspoons
Salt 1/8 teaspoon
 Lightly beaten egg 1
Chopped and oil-packed sun-dried tomatoes 1/2 cup
Cooked and crumbled bacon strips 2
Minced fresh basil or dried basil 1 tablespoon
Crushed butter-flavored crackers 1/2 cup
Shredded cheddar cheese 1/2 cup

Preparation method:
Start by preheating an oven at 350 F.
Place a large-sized skillet over a heated flame, add in oil and heat over
medium heat flame and add in onions and peppers and continue cooking for
8 minutes at least.
Add in some more garlic and oregano and cook for another minute.
Start by placing the tart shells on the baking pan with the piece of
parchment paper on it.
In a large-size bowl, add in cream cheese, lemon juice, and salt beat until
smooth.
Add an egg into the mixture and whisk. Add in tomatoes, bacon, onion
mixture, and basil to it.
Top up each tart shell with 2 teaspoons of filling. Add on each with some
crushed crackers and cheddar cheese.
Bake for 10-12 minutes or until the food is set. Serve hot.
 Brie Appetizers with Bacon Plum Jam

Prep Time:1 hour 35 minutes

Makes: 2 ½ dozen
Fixings:
Cider vinegar 1/4 cup
Chopped bacon strips 500g
Brewed coffee 1 cup
Thinly sliced sweet onion 1 cup
Finely chopped shallot 1
Maple syrup 1 tablespoon
Minced garlic cloves 5
Water ½ cup
Pitted and coarsely chopped dried plums 1/4 cup
Brown sugar 3 tablespoons
Sriracha chili sauce 1 tablespoon
Pepper ½ teaspoon
Brie cheese, 1/4 inch thick, slices 30
Toasted French baguette bread, 1/4 inch thick, 30 slices
Preparation method:
Place a large-sized skillet and place it over a heated flame; cook bacon until
it is partially cooked, not until crispy.
Remove from the skillet and place the bacon strips over a paper towel and
partially dry. Reserve all the drippings.
Add the chopped onions and shallots into the drippings. Continue cooking
and stirring for 5 minutes.
Add the garlic and cook. Add in the coffee, water, plums, vinegar, maple
syrup, brown sugar, pepper, and chili sauce to it.
Bring all the mixture to boil. Reduce heat and continue cooking until
simmer.
Continue cooking for 1 ½ hour until the liquid turns out to be thick syrup.
Remove from the heat and let it sit for some time.
Transfer all the mixture to the food processor, continue until the jam
reaches the desired consistency.
Place the slices of cheese over the baguette slices.
Top up each slice with jam.
 Spicy Crab Salad Tapas

Prep Time:45 minutes

Makes: 2 dozen
Fixings:
Drained lumps of crab meat 1 can (16 ounces)
Finely chopped yellow peppers ¼ cup
Finely chopped red peppers ¼ cup
Finely chopped green onions ¼ cup
Seeded and finely chopped jalapeno pepper ¼ cup
Freshly minced cilantro 1 tablespoon
Fresh lemon juice 1 tablespoon
Finely minced garlic cloves 2
Freshly ground mustard 1 teaspoon
Mayonnaise ½ cup
Salt ½ teaspoon
Pepper ¼ teaspoon
Thawed and frozen puff pastry 1 packet (3 ounces)
 Large egg 1
Water 1 tablespoon
Freshly minced parsley and seafood dressing

Preparation method:
Start by preheating the oven to 375 degrees F.
Combine the lumps of crabmeat, yellow peppers, red peppers, green onions,
jalapeno peppers, cilantro, lemon juice, garlic, mustard, mayonnaise, salt,
and pepper altogether and place the prepared dressing into the freezer.
Cover up and refrigerate for an hour.
Lightly flour a smooth surface, unfold the puff pastry out of the wrapping
and chop the puff pastry into 10-inch small cube pieces. Prepare 25 pieces
out of it.
With the help of cookie cutter, make holes into the puff pastry dough.
Combine both the egg and water and coat the pastry pieces with it. Place
these prepared pieces of puff pastry over the baking pan with the parchment
paper over it.
Start baking until the puff pastries turn out to be golden brown taking at
least 18 minutes into the oven. Remove from the oven and set aside let it
cools down for some time.
Once cooled, with the help of a spoon, add the prepared dressing into each
of them. Top up with minced parsley and the seasonings if desired.
 Tuscan Truffles

Prep Time:25 minutes

Makes: 3 dozen
Fixings:
Fresh goat cheese 2 logs
Mascarpone cheese 1 carton (8 ounces)
Grated parmesan cheese 6 tablespoons
Minced garlic cloves 3
Olive oil 1 ½ teaspoons
Grated lemon zest ¾ teaspoon
White balsamic vinegar 1 ½ teaspoons
Finely chopped dried figs 6 tablespoons
Chopped prosciutto 6 tablespoons
Minced fresh parsley 3 tablespoons
Pepper ¼ teaspoon
Chopped and toasted pine nuts 1 cup
Preparation method:
Mix the top 11 ingredients and until blended.
Shape these into balls, cover them with pine nuts.
Refrigerate for some time before serving.
 Salmon Mousse Cana

Prep Time:30 minutes

Makes: 3 dozen
Fixings:
English cucumbers 2
Softened cream cheese 1 packet (8 ounces)
Smoked salmon or lox 250g
2% milk 1 tablespoon
Lemon-pepper seasoning 1 teaspoon
Snipped fresh dill 1 teaspoon
Salt and pepper to taste
Heavy whipping cream 1/2 cup
Snipped fresh dill

Preparation method:
At first, peel off the skin of the cucumber to create a decent outlook, chop
down cucumbers into thick slices.
With the help of a melon baller, remove some of the cucumbers from the
top leaving a thin layer at the center.
Put in the cream cheese, salmon, dill, lemon pepper, and milk in a food
processor cover-up and process until a smooth mix is formed.
Remove from the jug and shift into a bowl. Season the mixture with some
salt and pepper.
Pick up another bowl and beat cream until it is softened.
Using a frosting tube, garnish the tops of cucumber with the salmon mixture
and garnish with dills. Refrigerate for some time before serving.
 Parmesan Mushroom Tartlets

Prep Time:35 minutes

Makes: 2 dozen
Fixings:
Butter 2 tablespoons
Fresh chopped mushrooms 250g
Chopped & divided green onion 1
Minced garlic clove 1
Heavy whipping cream 1/2 cup
Grated Parmesan cheese 1/2 cup
Refrigerated seamless crescent dough sheet 1 tube (8 ounces)

Preparation method:
At first, preheat the oven to 375 degrees F.
Pick up a large-sized skillet and add in some butter and heat. Add in the
mushrooms, half of the green onions. Start cooking them until the
mushrooms turn out to be tender.
Add in garlic and cook for a minute. Add cream and cheese to the mixture
and cook for 5 minutes or until the liquids are evaporated.
Now unroll the dough into a rectangular shape and, with the help of a
cookie cutter, chop it down into 24 pieces.
Place the pieces in muffin cups and grease the tops. Top up each with 1 ½
spoon of the prepared mushroom mixture.
Place the muffin cups into the oven and bake for 8-10 minutes until they
turn out to be golden brown, and sprinkle some green onions on the top.
Serve hot.