INGREDIENTS
4 slices of Tramezzino
200g (0.8 cup) cream cheese
50g (0.2 cup) mayonnaise
100g (0.7 cup) smoked salmon
100g (0.3 cup) shrimp
1 leaf Cheddar cheese
3 sheets of Trappista cheese
50g (0.6 cup) grated cheese
100g (0.3 cup) tuna in oil, drained
50g (0.4 cup) carrots
50g (0.3 cup) olives
6 quail eggs
12 mini baskets
6 crackers
50g (0.3 cup) strawberry jam
100g (0.3 cup) Camembert cheese
30g of walnuts
Olive oil
Parsley for decoration
 
METHOD Arrange the Trappista, Cedar and crumbled cheese on a baking sheet lined with baking paper and bake at 170 degrees for 15 minutes, leave to cool and have the cheese ready for decoration.
Combine drained pieces of tuna and grated carrots. Boil quail eggs and cut into rolls. Cut the cherry tomatoes in half.
 
1. Appetizer
Fill 6 mini baskets with 1 tsp of tuna and carrot mixture, then put one olive on top
 
2. Appetizer
Fill 6 mini baskets with 1 tsp of a mixture of tuna and carrot, and then put rings of quail eggs and pieces of baked cheese on top.
 
3. Appetizer
Coat 6 pieces of your bread with strawberry jam, put a slice of camembert cheese on each piece and one piece of walnut on the cheese.
 
4. Appetizer
Coat two slices of tramezzino bread with cream cheese, cut into six pieces, then cut each piece in half, put one on top of the other and put one piece of shrimp and pieces of fried cheese on top.
 
5. Appetizer
Spread a slice of tramezzino bread with cream cheese put a row of smoked salmon, then put over another slice of tramezzino bread, spread gas and cream cheese and arrange another row of smoked salmon, then cut 6 slices, cut a slice in half and put one over the other.
Arrange the appetizers on a tray.
Enjoy the holidays.
 
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