Appetizer "For every taste"
10 servings
30 minutes
The recipe is taken from the book "Holiday salads and appetizers.
1
Spread butter on six slices of bread, place slices of ham rolled into roses, halves of olives, and parsley leaves on top.
- White bread: 30 pieces
- Butter: 2 tablespoons
- Ham: 100 g
- Lemon-stuffed olives: 6 pieces
- Parsley: to taste
2
Mash the yolks, add curry, mayonnaise, salt and pepper to taste, and mix well.
- Egg yolk: 4 pieces
- Curry powder: 1 teaspoon
- Mayonnaise: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Spread the mixture on six slices of bread, placing one shrimp on top of each.
- White bread: 30 pieces
- Cooked peeled prawns: 6 pieces
4
Garnish with dill. Mix the melted cheese with cream until a homogeneous mass is formed.
- Dill: to taste
- Processed cheese: 70 g
- Cream: 2 tablespoons
5
Fill a pastry bag with it and use it to pipe cheese cream onto six slices of bread.
- White bread: 30 pieces
6
Sprinkle with diced avocado. Spread the remaining bread with butter.
- Avocado: 1 piece
- White bread: 30 pieces
- Butter: 2 tablespoons
7
Place a piece of lettuce on top.
- Garden cress: 50 g
8
Cut the Roquefort cheese into six slices, place them on six slices of bread, and top each with a walnut kernel.
- Roquefort cheese: 1 piece
- White bread: 30 pieces
- Walnuts: 6 pieces
9
Cut the cheese into 12 slices.
- Gouda cheese: 50 g
10
Place two pieces of cheese and one cherry on six slices of bread.
- White bread: 30 pieces
- Gouda cheese: 50 g
- Canned cherries: 50 g
11
Arrange the finished sandwiches alternately on a large flat plate.