greek canape

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greek canape

Name: greek canape
Prep time: 30 min
Total time: 30 min
Yield: 15 Servings
Ingredients: 500 g Whole grain bread; 200 ml Greek yogurt; 200 g feta cheese; 60 ml Olive oil; 1 unit(s) Cucumber; 3 unit(s) Deborah Tomato; 1/2 unit(s) Mint (soak); 1 unit(s) Red Onion; 100 g Basil Sprout; 1 teaspoon Oregano; 1 teaspoon Black pepper; 1 teaspoon Salt; to taste Black olive

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(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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greek canape

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