Recipe

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Apple and Speck Canapés

By: Andrew Chase

A plate of simple appetizers in the Viennese tradition makes a pretty start to a Mother's Day lunch.

Ingredients

1/3 cup (75 mL) finely diced speck (cured bacon) or other bacon (2 oz/60 g)

1/3 cup (75 mL) finely diced apple

1 green onion, thinly sliced

4 tsp (20 mL) mayonnaise

1/4 tsp (1 mL) curry powder

6 buttered cocktail pumpernickel rounds or 2-inch (5 cm) squares

Preparation

In nonstick pan, fry speck over medium heat until fat is translucent, 1 to 2 minutes; transfer to bowl and let cool. Add apple, onion, mayonnaise and curry powder; mix well.

Mound on pumpernickel rounds.

Serving(s): 6 pieces

Nutritional Information
Per piece: about
Calories	87
Protein	2 g
Fat (total)	5 g
Sat. Fat	1 g
Carbohydrate	8 g
Fibre	1 g
Cholesterol	7 mg
Sodium	166 mg
Calcium	1 % RDI
Iron	4 % RDI
Vitamin A	1 % RDI
Vitamin C	2 % RDI
Folate	6 % RDI

Also in this menu:

Viennese cuisine for Mom

Source

Homemakers Magazine: May 2005

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