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greek canape
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
15 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Whole grain bread500 g
- Greek yogurt200 ml
- feta cheese200 g
- Olive oil60 ml
- Cucumber1 unit(s)
- Deborah Tomato3 unit(s)
- Mint (soak)1/2 unit(s)
- Red Onion1 unit(s)
- Basil Sprout100 g
- Oregano1 teaspoon
- Black pepper1 teaspoon
- Salt1 teaspoon
- Black olive to taste
- Remove the crusts from the bread, cut it into equal squares carefully so that they have a pattern
- Sanitize the inputs, release the mints and wash the leaves well
- Cut the onion, tomato and cucumber into very small cubes, a fine brunoise
- With a hand mixer, beat the Greek yogurt with the feta cheese, add two tablespoons of olive oil and a pinch of black pepper.
- Pre heat the oven to 200°
- Transfer the base of the canapés to a baking dish, drizzle with olive oil on both sides of the toast.
- Place in the oven and reduce to 180°, it should be ready in 10 minutes
- Arrange the workbench to start assembling the canapés in order
- Season the cucumber, tomato and onion with olive oil salt and black pepper
- Place the toasts, spread a layer of feta cream on all of them
- Soon after top with the salad using small spoons to give it a nice shape
- Finish with basil sprouts and dried oregano
- If you like, add a slice of black olive per canapé. Remembering that it has a present flavor and is salty
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