Stuffed Tomatoes, Endive and Cucumber Canapés

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By: Dana McCauley

If you like Greek salad, you'll love this easy-to-assemble finger food version.

Ingredients

4 oz (125 g) Feta cheese

1/4 cup (50 mL) chopped, seeded black olives

3 tbsp (45 mL) best-quality extra-virgin olive oil

2 tbsp (30 mL) finely chopped fresh oregano or 2 tsp (10 mL) dried oregano leaf

1 tsp (5 mL)

1 clove garlic, minced

3/4 tsp coarsely ground black pepper

1 English cucumber

6 small roma or very small vine-ripened yellow or red tomatoes

1 head Belgian endive

Preparation

Crumble feta into a medium-sized bowl. Gently stir in olives, olive oil, oregano, lemon peel, garlic, pepper and salt. Can be combined to this point, covered and refrigerated for up to one day.

Slice cucumber into 1/2-in (1-cm) thick pieces. Using a spoon, scoop out enough of the centre of each slice to make a bowl shape.

Halve tomatoes and gently squeeze out seeds. Cut base from Belgian endive and separate leaves. Rinse under cold water and pat dry. (Vegetables can be prepared, covered and refrigerated up to 4 hours ahead.) Spoon cheese mixture into cucumbers, tomatoes and endive before serving.

Makes about 4 dozen canapés.

Serving(s)

Nutritional Information
Per canapé: about
Calories	27
Fat (total)	2 g
Carbohydrate	1 g
Protein	1 g

Also in this menu:

Victoria Day celebration menu

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