Prep 25 mins
Cook 10 mins
Makes 3 different types- salmon, mushroom, and tuna. I would not normally use a recipe for these, but if my husband wants to help or I want to have it as part of a menu, it's good to have it on hand. You don't have to use crustini, bruscetta or sliced bread or crackers or whatever you like is fine. From Alive and Cooking.
- 100 g smoked salmon
- 50 g cream cheese
- 4 cornichons, finely chopped
- 2 medium sized field mushrooms
- 1⁄2 bunch dill
- 3 tablespoons parmesan oil
- 1 tablespoon white balsamic vinegar
- 1 (95 g) can tuna
- 1 Spanish onion
- 1⁄4 bunch coriander
- 4 -5 vine ripened cherry tomatoes
- splash balsamic vinegar
- splash extra virgin olive oil
- salt and pepper
- Mix together the cream cheese with the finely diced cornichon and place onto crustini and top with smoked salmon.
- Slice the mushrooms as thin as you can, finely chop the dill and mix together with the Parmesan oil and white balsamic vinegar. Place the mushrooms in this mix and allow to sit for 15 minutes then fry quickly in hot oil and place on top of crustini.
- Finely dice the Spanish onion and half the cherry tomatoes, chop the coriander then mix all together with the tuna, balsamic, olive oil and salt and pepper. Allow to sit for 20 minutes so that flavour really infuses, then place onto crustini.
I have never rated a recipe untried until now. What a deal...start a recipe and keep mutating it until you have 3 (or more) distinct appetizers. A while back I had 3 consecutive dinner parties based on that concept and the raves kept intensifying. And it kept getting easier to boot! Love it! I certainly will use this recipe soon and have no doubt that it will be great! Thank You!!