Party Appetizers

• Toast bread and cut into circles with ring cutter, 3 circles per slice.
• Spread butter over circles.
• Add toppings as described below and serve cold.
• Recipe allows 3 canapés per flavour.
  

• Boil Quinoa seeds for 20 minutes. Drain and cool down.
• Add 1 tsp of Soy sauce and 1 tsp of salt.
• Spread Quinoa to each canapé.
  

• Boil 1 egg for 12 minutes. Peel and allow to cool down.
• Cut egg into thin slices, place one slice per canapé.
• Decorate with mustard cress.
  

• Boil rice for 10 minutes, drain most of the water.
• Add 1 tsp sugar, 1 tsp salt and 2 tsp of rice vinegar, 
• Stir the rice and allow to cool down.
• Spread rice to cover canapé.
• Add lemon thyme on top.
  

• Boil sweet corn for about 5 minutes, drain and allow to cool down.
• Add 1 tsp of sweet corn to each canapé.
•  Decorate with ½ olive on top.
  

• Chop pepper into fine chunks, mix with 1 crushed garlic glove.
• Place 3 basil leaves on top of canapé.
• Add 1 tsp of chopped sweet pepper.
  

• Peel and grate 1 small carrot.
• Spread mayonnaise generously to each canapé.
• Add 1 tsp of grated carrot on top of each canapé.
• Decorate with Dill.