Kolbassa Canapes
This fun finger food requires little preparation. A fresh mix of crunchy beets and apple tops each canapé, offering a contrast of textures and delicious flavours in each bite.
Makes 24 pieces.
| 1 |
apple, grated |
| 1 |
beet, grated |
| 1/2 |
celery stalk, minced |
| 1 tsp 5 mL |
prepared horseradish |
| 2 tbsp 30 mL |
sour cream |
| 24 |
1/4-inch (5 mm) slices, Springers kolbassa |
| 1 tbsp 15 mL |
minced chives or dill |
In bowl, combine apple, beet, celery, horseradish and sour cream. Top each slice of kolbassa with about 1 tbsp (15 mL) of beet mixture. Garnish with chives or dill.
Per serving: about 20 cal, 1 g pro, 1 g total fat (0 g sat fat), 2 g carb, 0 g fibre, 5 mg chol, 85 mg sodium
Source: www.ontariomeatandpoultry.ca
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