Cold Canapés for Night Cocktail

Name: Cold Canapés for Night Cocktail
Prep time: 40 min
Cook time: 10 min
Yield: 12
Cuisine: Internacional
Ingredients: 200 grams serrano ham; 1 cup dates, dehydrated, pitted; 1/4 cups goat cheese; 150 grams Mozzarella cheese; 1/2 cups olive oil; 100 grams fresh basil leaf, washed and disinfected; 1 cup cherry tomato, washed; 1/4 cups pine nuts; 1 baguette; 120 grams Parmesan cheese; 150 grams smoked salmon; 80 grams cream cheese; 1 tablespoon Italian seasoning; 1 package saltine crackers; 1 bunch chives; 2 avocados; 3 tablespoons lime juice; 50 grams shrimp; 1/4 onions; 1 tomato; 1/4 bunches fresh cilantro, washed and disinfected; 1 box tostadas, corn

Kleenex

Prepare these delicious cold canapés for a night cocktail and surprise your guests with these tasty bites. They are easy to make and don't take much time. We present you with tasty recipes that require few ingredients but have great flavor. Make sure to make them for your next gathering.

Reviewed by Editorial Team of Kiwilimón

Published: 11-11-2015

Preparation

30 mins

10 mins

Low

Serrano Ham Roll: Spread a slice of serrano ham and place a piece of goat cheese and a pitted dehydrated date in the center. Roll the serrano ham to wrap the filling and place it on the plate. Repeat this process until you have the desired number of rolls. Mozzarella Cheese Toast with Pesto Sauce: Place the basil, olive oil, pine nuts, and parmesan cheese in the blender. Blend until everything is well combined. Cut the baguette into thin slices, place the mozzarella cheese and halved cherry tomato on top. Drizzle the pesto sauce over it. Salmon Toast: Mix the cream cheese at room temperature with the aromatic herbs. Spread a bit of the mixture on a cracker and place a slice of smoked salmon on top. Garnish with a chive. Guacamole Toast with Shrimp: Cut the avocado and scoop out the pulp, place it in a bowl and add finely chopped tomato and onion. Add a bit of lemon juice and salt. Mix until you achieve guacamole consistency. Finely chop the cilantro and cut the shrimp into small pieces. Cook the shrimp in a pan with a bit of oil, add lemon, a bit of salt, and the cilantro. Place the guacamole on a mini corn tostada and top with the sautéed shrimp.