Recipe
Apple and Speck Canapés
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
| 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 |
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Source
Homemakers Magazine: May 2005
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