Name: Canapés with three toppings
Cook time: 30 min
Total time: 30 min
Ingredients: Canapés; 80 gram packet mini toasts; Ham and cheese topping; 2 tablespoon cheese spread; 2 slice (30g) shaved leg ham, cut into 1.5cm wide strips; 1 teaspoon finely chopped fresh flat-leaf parsley; Hummus and carrot topping; 2 tablespoon hummus; 2 tablespoon finely grated carrot; 12 fresh coriander leaves; Cream cheese and sweet chilli topping; 1/4 cup (90g) spreadable cream cheese, softened; 2 teaspoon finely chopped fresh flat-leaf parsley; 2 tablespoon sweet chilli sauce

Ingredients

Canapés

80 gram packet mini toasts

Ham and cheese topping

2 tablespoon cheese spread

2 slice (30g) shaved leg ham, cut into 1.5cm wide strips

1 teaspoon finely chopped fresh flat-leaf parsley

Hummus and carrot topping

2 tablespoon hummus

2 tablespoon finely grated carrot

12 fresh coriander leaves

Cream cheese and sweet chilli topping

1/4 cup (90g) spreadable cream cheese, softened

2 teaspoon finely chopped fresh flat-leaf parsley

2 tablespoon sweet chilli sauce

Method

1.To make the ham and cheese canapés, spread most of the cheese over 12 of the mini toasts. Use your fingertips to loosely roll up the strips of ham; put one ham strip on top of each mini toast. Top each ham strip with a little bit of the leftover cheese. Sprinkle some parsley over each canapé before serving.

2.To make hummus and carrot canapés, spread the hummus over 12 of the mini toasts. Put the carrot and coriander on top.

3.To make the cream cheese and sweet chilli canapés, mix the cream cheese and parsley in a small bowl with a wooden spoon. Spoon the mixture into a piping bag fitted with a medium plain tube; pipe a small amount of the cream cheese mixture onto the rest of the mini toasts. Carefully drizzle a little sweet chilli sauce on top of each canapé.

Instead of piping the cream cheese mixture onto the canapés, you can just use a teaspoon to drop small amounts on top of the mini toasts. Mini toasts are available from delis, groumet food shops and some supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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