Curried Chicken Canapes

Photo by Stephanie Knewasser

From the kitchen of Catherine Burcin

1 c minced cooked chicken (can be cooked ahead of time)

1 c mayonnaise

3/4 c shredded Monterey Jack (3 oz)

1/3 c toasted ground almonds

1/4 c minced parsley

2 large shallots, minced (or one onion)

2 tsp fresh lemon juice

1 1/2 tsp curry powder (moderate strength)

a dash or 2 of hot pepper sauce

salt & pepper

60 to 72 rounds of bread (I use a small muffin cutter) or crackers

Combine all ingredients except the bread, and blend well.

Cover & refrigerate.

Preheat the oven to 500.

Just before serving spread 1/2 tsp on each round of bread, mounding it in the center.

Top each with a toasted almond slice.

Place on a baking sheet and heat 5-8 minutes.

Watch it carefully.

Decorate the plate with parsley.

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