Rustic canapés
Instructions
Divide half the four slices of bread, place on oven tray and roast them at 200 degrees for about 10 minutes.
Let soften butter at room temperature, then spread with a knife onto bread slices in half and line up the latter, as they are ready, on the work surface.
Separate the leaves of head lettuce, choose the most beautiful long and wash them to remove any traces of soil, then drain, drain them well and dry them.
Peel the onion, place it in a bowl of cold water for a quarter of an hour, then dry and thin rings setting; thinly slice the gherkins.
Roll out a salad leaf on each slice of buttered bread, cover it with some onion ring, a gherkin slices, one slice of ham and salami.
Complete the canapés by placing at the center of each a teaspoon of tomato ketchup and serve.
Ingredients and dosing for 4 persons
- 4 slices of bread
- 50 g of butter
- 1 head of lettuce salad
- 8 slices cooked ham
- 8 teaspoons of tomato ketchup
- 1 onion
- 8 pickles
- 8 slices salami