Recipe by Mercy
These tasty canapés can be completely made and baked ahead. When cool remove from the muffin pan and store them tightly covered in the refrigerator for up to two days. To reheat, place the canapés on a cookie sheet and bake in a preheated 375°F oven for about 7 minutes. No need to put them back into the muffin pan. You can use larger molds such as 4-inch ramekins to make larger servings instead of canapé-size, good for lunch or first course portions with crunchy salads. This recipe is from the California Sheep Commission.
Top Review by hilary
Simply fantastic! When making as canapes, it works very well to make them even the day before and simply reheat them on a baking tray the following evening to serve to your guests. That helps to crisp up the base also. Otherwise the juices from the lamb can soften the base a little. They smell delicious. I'm a big fan!
- 12 ounces ground lamb
- 1 teaspoon sea salt
- 1⁄2 teaspoon ground black pepper
- 1 tablespoon of fresh mint, chopped fine
- 2 1⁄2 ounces dried apricots, chopped fine
- 1⁄4 cup sliced scallion
- 2 garlic cloves, peeled, chopped fine
- 1⁄2 teaspoon red chili pepper flakes
- 1 whole egg, beaten
- freshly grated parmesan cheese, as needed
- 6 slices white bread
- 1⁄4 cup more melted unsalted butter or 1⁄4 cup less melted unsalted butter
Directions See How It's Made
- Preheat oven to 375°F.
- Mix all ingredients gently, except the cheese, bread and butter.
- Cut the crusts off the bread and discard.
- Brush each slice of bread on both sides with some of the melted butter, then cut into 2x2-inch squares.
- Carefully push each little square into mini-muffin mold securely.
- Fill bread cups with the lamb mix; do not pack in, or the meat will be too dense.
- Top with grated Parmesan cheese, and bake 12 minutes or until the bread is nicely toasted all around and the meat is done.
- Serve hot.