Easy, cheesy and quick to prepare – this vegetarian canapé is bound to go down a treat at Christmas.
See the full recipe here: https://bit.ly/2New3Lv
Makes 30
Ingredients:
4 medium free-range eggs
4 finely sliced spring onions
150g grated mature cheddar
1 tbsp dijon mustard
3 tbsp good quality mayonnaise
30 croustade shells
Paprika
Method:
1. Bring a pan of water to a simmer and lower in the eggs. Boil for 8 minutes, then rinse under cold running water until cooled. Shell and roughly chop.
2. In a medium bowl, mix together the chopped eggs, onions, cheddar, mustard and mayonnaise. Taste and season well, then cover and chill until needed.
When ready to cook, heat the oven to 200°C/180°C fan/gas 6.
3. Line up 30 croustade shells on a baking tray and fill each with 1 tsp cheese and onion mixture. Bake the cheese and onion cups in the oven for 10 minutes or until the tops are golden. Dust each with a pinch of paprika and serve immediately.
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