Two kinds of baguette appetizers

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
4 4
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 1/2 Onion
  • 1 (approx. 125 g) big tomato
  • 1-2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Olive oil
  • 1/2-210 ml Can of tuna (in oil)
  • 1/2 (approx. 450 g) Galia, Ogen, reticulated or honeydew melon
  • 1/2 potty Basil
  • 40 g Salad cream
  • 8 (approx. 160 g) diagonally sliced baguette
  • 4 discs (approx. 40 g) Parma ham

Directions

  1. 1

    Peel and finely chop the onion. Wash, halve and seed the tomato and also cut into fine cubes. Mix lemon juice, onions, salt, pepper and olive oil. Drain the tuna and stir into the marinade with the diced tomatoes.

  2. 2

    Remove the seeds from the melon and cut out 12-16 balls with a ball cutter. Wash the basil, dab dry and pluck the leaves from the stalks. Spread baguette slices with salad cream. Cover 4 slices with Parma ham and melon balls.

  3. 3

    Season with pepper and garnish with basil. Spread on the remaining slices of tuna and tomato salad. Arrange canap├ęs on 4 plates and garnish with some basil leaves.

Nutrition Facts

KCAL
270 kcal
CARBS
27 g
FATS
12 g
PROTEINS
10 g

Categories & Tags

Appetizer