Ingredients
1 tub cream cheese
20 radishes (thinly sliced)
2 small avocados (thinly sliced)
1 small cucumber (thinly slice)
Chives (finely chopped)
Basil
Rye bread (toasted and cut into circles)
Pepper and sea salt to taste
Olive oil
Sesame seeds
Instructions
Preheat the oven to 80°C.
Thinly slice the radishes, cucumber, and avocados, and set aside. Finely chop the chives and set aside.
Carefully cut the rye bread into circles and place on a baking tray to toast in the oven. Drizzle olive oil over the rye bread and put in the oven, turning the grill on. Grill the bread for 5 minutes to lightly toast it.
Spread a few teaspoons of cream cheese onto each rye bread circle. Dived circles into three even groups.
With the first third, layer a few slices of radish on top and sprinkle with chives. Top with a few small basil leaves and arrange on a plate.
On the second third layer, avocado slices on top of the cream cheese and on the last third layer the cucumber and add a few basil leaves.
Crack some black pepper over the canapés and dust with sea salt. Sprinkle sesame seeds over the top, add a dash of olive oil and serve with a glass or two of Survivor MCC.
Serves: 12
Cooks in: 25 minutes
Difficulty: Easy
Pairs well with Survivor MCC Brut.
