Apple and Speck Canapés
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A plate of simple appetizers in the Viennese tradition makes a pretty start to a Mother's Day lunch.
Ingredients
- 1/3 cup (75 mL) finely diced speck (cured bacon) or other bacon (2 oz/60 g)
- 1/3 cup (75 mL) finely diced apple
- 1 green onion, thinly sliced
- 4 tsp (20 mL) mayonnaise
- 1/4 tsp (1 mL) curry powder
- 6 buttered cocktail pumpernickel rounds or 2-inch (5 cm) squares
Preparation
In nonstick pan, fry speck over medium heat until fat is translucent, 1 to 2 minutes; transfer to bowl and let cool. Add apple, onion, mayonnaise and curry powder; mix well.
Mound on pumpernickel rounds.
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