Chicken & basil meatballs
Serve these Thai chicken chicory bites and roasted pepper skewers when you're next entertaining. Both make great low-calorie, healthy dinner party canapés
Avocado canapés
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes 16 (8 of each flavour)
Skip to ingredients
For the avocado & tomato layers
- 2 ripe avocadosstoned and peeled (medium)
- ½ limejuiced
- 2 large ripe tomatoes(225g)
- 1 very small shallotquartered
- few shakes Worcestershire sauce
- 1 tsp tomato purée
For the crab verrines
- 125g pack fresh crabmeata mix of white and brown meat
For the Mexican verrines
- 1 small shallotvery finely chopped
- 220g can kidney beansdrained
- 1 ½ tbsp finely chopped coriander
- ½ tsp ground cumin
- ½ limejuiced
- srirachato serve (optional)
- 4 tsp bio yogurt
- smoked paprikato serve
Nutrition: Per crab verrine (8)
- kcal57
- fat4g
- saturates1g
- carbs1g
- sugars1g
- fibre1g
- protein3g
- salt0.2g
Method
step 1
Very finely chop the avocado, tip into a bowl and mix well with the lime juice. Roughly chop the tomatoes, then put them in a bowl with the shallot, Worcestershire sauce and tomato purée. Blitz with a hand blender until very smooth to make a coulis.
step 2
For the crab verrines, spoon half the tomato coulis into glasses then top with half the avocado mixture. Top with a little brown and white crabmeat.
step 3
For the Mexican verrines, stir the shallot, beans, coriander and cumin into the remaining tomato coulis, then season to taste with a the lime juice and chilli sauce. Spoon the avocado into glasses and top with the bean mixture. Will keep for up to one day in the fridge.
step 4
Dust the crab verrines with paprika. Top the Mexican verrines with ½ tsp yogurt, then dust with paprika to serve.
