A buffet table is a great way to quickly and easily organize a festive menu in a matter of hours or even minutes. To make the snacks not only tasty, but also healthy, prepare original buckwheat canapes based on homemade or purchased bread.
Buckwheat bread: homemade recipe
Ingredients:
- 200 g of buckwheat flour;
- 1 tbsp. bran and sesame seeds;
- 1 chicken protein;
- 1 tbsp. water.
Buckwheat flour can be made on your own by grinding in a mortar, coffee grinder or food processor with the appropriate cereal or through it.
Mix the protein with water, add all dry ingredients in small portions, kneading the dough with a fork, and then with your hands. Pinch off small pieces from it, roll them in your palms and press with your fingers, giving them the shape of cakes. Preheat oven to 180oC and bake buckwheat bread for 25 minutes. Cool them down and use them to make a variety of snacks.
Buckwheat canapes with curd cheese and salmon
Ingredients:
- 15-20 round buckwheat bread;
- 50 g of curd cheese;
- 100 g of lightly salted salmon in a piece;
- 4-5 sprigs of dill;
- 3-4 feathers of green onions.
Chop the dill with a knife and mix well with the cheese. Cut the onion arrows into 2-3 cm long tubes. Cut the salmon into thin transverse strips. Spread curd cream over each loaf. Roll the fish pieces into roses, place them on buckwheat base canapes and garnish with green onions, as in the photo.
Italian buckwheat canapes
Ingredients:
- 8-10 buckwheat loaves;
- 150 g of homemade cottage cheese;
- 2 cloves of garlic;
- 4-5 red cherry tomatoes;
- 8-10 pitted olives;
- 2 sprigs of parsley and dill;
- salt.
Peel and crush the garlic in a special press. Combine it with cottage cheese, chopped dill, salt to taste and mix thoroughly to obtain an even mass. Lubricate the bread with the resulting curd paste. Cut the cherry tomatoes in half lengthways and place them skin side down on top of the mini sandwiches. Place an olive tree next to them and sprinkle everything with parsley leaves.
Hearty buckwheat snack
Ingredients:
- 100-150 g homemade or ready-made buckwheat bread;
- 200 g chicken breast;
- 0.5 large cucumber;
- 1 tomato cream;
- greens to taste (dill, parsley, cilantro);
- 0.5 tsp dried basil;
- 50-70 g of mayonnaise;
- salt.
To make a nice drop of mayonnaise, take a small bag and cut a corner to make a 1 cm hole. While squeezing out the cold sauce, make small circular motions.
Boil the breast in salted water until tender and cool. Cut the white meat and vegetables into loaf-sized slices. Lay out the pyramids, combining the layers in the following order: bread, chicken, a tiny pinch of basil, cucumber, tomato, mayonnaise, and chopped greens. Secure them with toothpicks so that the canapes don't fall apart and are easy to eat.
