A delicious aperitif is a wonderful way to get in the mood for the upcoming festive meal. For this reason, here are a few ideas for your aperitif buffet.
Crostini with bean and herb cream (for 12 to 16 pieces)
Take 1 250 g tin of white beans and rinse the beans in cold water until the water runs clear. Take four large sprigs each of mint, flat-leaf parsley and basil and pluck the leaves from the sprigs.
Rinse 1 tablespoon of capers in a sieve in cold water. Finely chop the herbs, capers and 1 dried chili pepper. Grate the zest of half an untreated lemon and squeeze out the juice. Place the beans in a tall bowl with the lemon zest, 2-3 tablespoons of juice and 4 tablespoons of olive oil.
Peel 1 clove of garlic and press it into the mixture. Then puree everything as finely as possible using a hand blender. Stir the herb mixture into the bean cream and season with a little salt. Cover the bean cream with cling film.
Cut 12 to 16 thin slices from a baguette and brush one side sparingly with olive oil. Heat an empty non-stick frying pan and toast the bread slices on the olive side until golden brown. Turn and bake briefly for another half minute. Spread the bean cream on the olive side of the bread slices while they are still warm and serve immediately.
For an extra touch of flavor: add a thin slice of crispy fried bacon to the crostini.
Found on migusto
Radish rolls (for 18 pieces)
Take 1 to 2 large radishes and peel 18 wide strips lengthwise with a peeler. Place the strips on the work surface. Take 200 g of smoked salmon slices and cut them into strips of the same width. Then spread the salmon over the radish strips.
Mix 125 g of cream cheese, e.g. Cantadou with pepper, with 1 tablespoon of milk and spread thinly over the salmon. Roll up the radish and secure with a toothpick.
Chill the rolls until just before serving.
Found on bettybossi
Marinated diced beetroot with feta
Cook 2 raw beetroots (approx. 500 g in total) in a pan covered with water or in a steamer for about 40 minutes until al dente, i.e. not too soft. Then leave them to cool.
Then peel the beetroot and cut into 1.5 to 2 cm cubes. Take 2 untreated limes and finely grate the zest and squeeze out the juice. Remove the stems from 1 to 2 chili peppers and finely chop them with the seeds. Mix the lime zest and juice with the chillies, 2 teaspoons of maple syrup and 2 tablespoons of olive oil and season the marinade with salt.
Now mix the sauce with the diced beetroot and leave to infuse for at least 2 hours. Before serving, take 200 g feta and carefully cut it into cubes of the same size as the beetroot. Mix the beetroot again and season if necessary. Place 1 cube of feta between 2 cubes of beetroot and carefully place them together on a toothpick. You can arrange the skewers on a platter or in glasses.
Tip: The longer you leave the beetroot in the marinade, the tastier and more aromatic they will be. Use firm feta so that it doesn't crumble when you stick it on the skewers. Have fun trying it out!
Found on wildeisen.ch
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