Chef Rocky’s Summer Party: Canape Duo

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Chef Rocky’s Summer Party: Canape Duo

Ingredients: Crab and Avocado

  • 2 ea Avocado
  • 1 ea Tomato; roasted/blistered
  • 1 ea Shallot; roasted/blistered
  • 1 ea Lemon; juice only
  • 1 can Crab; pasteurized
  • 1 tsp Olive Oil
  • 6 ea Cherry Tomato; halved
  • 6 ea Wheat Bread; sliced
  • TT SALT Himalayan Pink Salt/Tellicherry Peppercorn

Procedure:

1. Pre-roast and chill tomato and shallot.

2. Cut bread and toast at 350F for approx. 8 min.

3. In a processor add avocado, tomato, shallot, and lemon juice.

4. Season to taste with S&P.

5. Top toast with avocado mixture, a few pieces of crab, and fresh cherry tomato.

6. Drizzle with olive oil, and finish with more cracked pepper.

Ingredients: Goat Cheese, Prosciutto, and Berries

  • 4 oz Goat Cheese
  • 4 oz Prosciutto; thin sliced
  • 4 oz Berries; *(Rocky likes to mix blueberry and raspberry.)
  • 1 tsp Balsamic Vinegar
  • ¼ cup Baby Arugula
  • 6 ea Rye Bread; sliced
  • TT SALT Himalayan Pink Salt

Procedure:

1. Cut bread and toast at 350F for approx. 8 min.

2. On cutting board, rough chop berries together.

3. Top toast with goat cheese, a bit of berries, and prosciutto.

4. Finish with drizzle of vinegar, arugula, and salt.

NINETEEN49 CATERING
www.1949catering.com
 

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