Canapes of cheese and smoked salmon with rosemary

We are back after Christmas; They have been hard days in the kitchen but it has been worth it. Have they surprised you with a recipe? I have jotted down the odd one in my "pending" notebook, especially starters and canapes of the style to which I present you today of cheese, smoked salmon and rosemary.

This is the simplest canapé I have cooked this Christmas. A cold starter that you can prepare in advance and that allows you to dedicate time to other dishes. The key to making it tastier is choosing a good raisin bread or cereal and in combining spreadable cheese with goat cheese. In terms of presentation, fresh rosemary is a good ally. If you decide to make them, you can present them together with other canapés from scorpion pate with mayonnaise, for example.

Ingredients

For 10 units

• 180 g. cheese spread
• 120 g. goat cheese
• 5-10 slices of smoked salmon
• 10 sprigs of fresh rosemary
• 10 slices of raisin bread

Crafting

With a fork they mix in a bowl both cheeses, the spread and the goat. It is not necessary for the goat cheese to be completely undone, there may be small pieces. Then a little finely chopped rosemary is added to the mixture.

The cheese is spread generously on the slices of bread.

Next, some smoked salmon packets and are placed on the cheese.

They are tied with sprigs of rosemary, which goes through the salmon and attaches it to the bread.

It is served at room temperature.

More information - Pate de cabracho, special appetizer for Christmas

More information about the recipe