Canapes for the holiday

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Assorted delicious canapes prepared at home for the holiday. Dan approximate serving option, sets may be the most different.

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Ingredients

0/12 ingredients

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Bon appetit, I hope you had fun with us!

Steps

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  1. Bread for toasts, ham, cheese, cut into sharp cubes with a sharp knife, slice cheese, ham.
  2. Fresh tomatoes, bell pepper cut into squares, part pepper thin slices, dry on a paper towel.
  3. Fresh cucumbers – circles.
  4. Cut pickled corn into several small pieces, gherkins also cut into the appropriate size, dry.
  5. We collect our canapes. Plant a piece of corn on a skewer, followed by a plate of sweet pepper, ham, a circle of fresh cucumber.
  6. From thin slices of cheese, ham, pepper shape cut identical figures, also put on a skewer. Canapes for the holiday
  7. Put shrimp tail on a skewer, followed by bell pepper, a slice of olives, a cube of cheese, the end of a shrimp, finish with a cube ham. Canapes for the holiday
  8. On the next skewer we pass an olive ring, then we plant sweet pepper, cucumber, cheese. Canapes for the holiday
  9. We start the next skewer with corn, then cucumber, tomato, cheese. Canapes for the holiday
  10. Put shrimp on the skewer, after putting on it ring of olives, finish with a cube of ham. Canapes for the holiday
  11. We collect, starting with bell pepper, olive, cheese, cucumber, ham. Canapes for the holiday
  12. We start with the tail of shrimp, gherkin, ham, the other end shrimp, finish with olive, cheese. Canapes for the holiday
  13. We pass the olive without pits, then pepper, a whole onion, pieces of cucumber, mushroom. Canapes for the holiday
  14. A piece of gherkin, a whole onion, pepper, ham. Canapes for the holiday
  15. Whole champignon, ham cube, whole onion, cucumber circle, a cube of cheese. Canapes for the holiday
  16. Olive, a slice of pepper, cubes of ham, bread. Canapes for the holiday
  17. Place the canapes on a serving platter. Canapes for the holiday
Keywords:
  • Ham
  • Snack
  • canapes
  • Vegetables
  • cheese

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