California
Lamb Canapes
- 12-ounces lamb meat, ground
medium
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh mint chopped fine
2 1/2-ounces dried apricots chopped fine
1/4 cup sliced scallions
2 cloves garlic, peeled, chopped fine
1/2 teaspoon red chili flakes
1 large whole egg, beaten
Freshly grated Parmesan cheese, as needed
6 slices plain white bread
1/4 cup more or less, melted unsalted butter
- Preheat oven to 375 F.
- Mix all ingredients gently,
except the cheese, bread and butter. Use common white store bought
bread for the cups.
- Cut the crusts off and
discard.
- Brush each slice on both
sides with some of the melted butter, then cut into 2 x 2-inch
squares.
- Carefully push each little
square into mini-muffin mold securely.
- Fill bread cups with the
lamb mix. Do not pack in, or the meat will be too dense.
- Top with grated Parmesan
cheese, and bake 12 minutes or until the bread is nicely toasted
all around and the meat is done. Serve hot.
Makes approximately 24
mini-muffin sized canapés.
Notes: These tasty canapés can
be completely made and baked ahead. When cool remove from the
muffin pan and store them tightly covered in the refrigerator
for up to two days. To re-heat, place the canapés on a
cookie sheet and bake in a preheated 375 F. oven for about 7
minutes. No need to put them back into the muffin pan. You can
use larger molds such as 4-inch ramekins to make larger servings
instead of canapé-size, good for lunch or first course
portions with crunchy salads.
Recipe and photograph provided
courtesy of the California Sheep Commission.
