Le tartine miste di capodanno sono un antipasto veramente elegante, facile da fare e molto indicato per la notte di San Silvestro e per il pranzo di Capodanno. Praticamente si farciscono in vari modi delle tartine fatte con pane per tramezzini che possono avere forma circolare, quadrata o triangolare. Ecco la ricetta per nove tartine differenti:
Ingredienti (per ogni antipasto):
1 Fetta di pane per Tramezzini
1 cucchiaino di Paté al Tonno
2 cucchiaini di Maionese
1 Formaggino
1 cucchiaino di Crema al Gorgonzola
½ cucchiaino di Paté di Olive e Melanzane Ficacci
½ cucchiaino di Paté di Olive e Carciofi Ficacci
½ cucchiaino di Paté di Olive Piccanti Ficacci
½ cucchiaino di Paté di Olive Nere Ficacci
1 Uovo Sodo (una fetta)
1 Alice sott’olio
1 Noce (mezza)
1 Nocciola
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New Year’s Eve mixed Canape
are a fashionable starter, easy to prepare and recommended for New Year’s Eve and/or for New Year’s day lunch. They can be prepared in many ways using a cookie cutter to carve white bread in different shapes: rounds, squares, rectangles, hearts, stars, etc. Following you can find nine different recipes:
Ingredients (for each appetizer):
1 Slice of white bread
1 teaspoon of Tuna cream spread
2 teaspoon of Mayonnaise (Yogurt variety is advisable)
1 Portion of processed cheese
1 teaspoon of Blue Cheese cream
½ teaspoon of Ficacci Olive Egglant Patè
½ teaspoon of Ficacci Olive Artichoke Patè
½ teaspoon of Ficacci Olive Hot Spicy Patè
½ teaspoon of Ficacci Black natural Olive Patè
1 Slice of hard-boiled egg
1 anchovy in oil
½ Walnut 1 Hazelnut
How to prepare the Canape toppings:
Using a cookie cutter carve the white bread in 9 round shapes. For the “Boiled egg and Mayonnaise” canape spread the bread with 1 teaspoon of Mayonnaise placing on top it a slice of boiled egg. For the “Tuna cream spread” canape spread the Tuna cream on the bread. For the “Anchovy and Mayonnaise” canape spread the bread with 1 teaspoon of Mayonnaise placing the anchovy on it, after draining the oil from it. For the “Processed cheese and Walnut” canape spread the bread with 1/2 portion of processed cheese placing on top it a half Walnut. For the “Blue Cheese and Hazelnut” canape spread the bread with 1 teaspoon of Blue Cheese placing a Hazelnut at the center of it. For the “Olive Patè and Eggplant” canape spread the bread with ½ teaspoon of Ficacci Olive Eggplant Patè eventually adding a nut of well dried fried eggplant. For the “Olive Patè and Artichokes” canape spread the bread with ½ teaspoon of Ficacci Olive Artichoke Patè eventually adding a slice of artichoke in oil. For the “Hot Spicy Patè” canape spread the bread with ½ teaspoon of Ficacci Olive Hot Spicy Patè eventually adding a sliced pitted green olive. For the “Black natural olive Patè” canape spread the bread with Ficacci Black natural Olive Patè eventually adding a grilled or fried sliced Pepper.Small tips:Substitute the white bread with rye bread (have the crusts removed).
