Canapes Of Jerky, Tomato And Green Pepper
(Serves 25 units of each)
- 1 baguette (or white bread)
- Olive oil
- Oregano and dried thyme mix
For jerky canapés:
- 50 g cow jerky
- 2 tbsp olive oil
- ½ large onion
- ½ teaspoon paprika
- Pinch of Cayenne pepper
- 1 ½ tbsp minced parsley
- Balsamic oil
Ingredients for tomato and red pepper canapes:
- Olive oil
- 5-7 cocktail tomatoes thinly sliced.
- 1-2 green peppers, thinly sliced
- Sea salt
- Freshly ground black pepper
Prepare the bread: Preheat oven to medium-high heat. Cut the baguette into ½ cm slices of sliced bread or the desired size and shape. Place on a baking sheet, brush with a little olive oil and sprinkle with thyme and oregano. Brown lightly in the oven. Remove and set aside.
Prepare the jerky canapés: Distribute jerky over a baking sheet and bake for 8 minutes in soft oven. Take off, let cool and shred finely, removing every nerve. Put aside.
Heat, in a skillet, 1 tbsp butter and 1 tbsp oil and fry the jerky until brown. Extend on absorbent paper and set by the heat. Take another pan and put there the remaining oil to cook onion until transparent, add the paprika, pinch of cayenne pepper and parsley and mix with the jerky aside. Spread the mixture over the canapés and serve immediately. Add a little balsamic vinegar.
Prepare the tomato canapés: Place a tomato slice on each toast, cover it with 1-2 slices of green pepper and sprinkle with sea salt and freshly ground black pepper. Serve immediately.
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