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Carpaccio and Radish Canapes
36
canápes- Difficulty
Easy
By Sheila Lukins and Julee Rosso
Published 1989
Small cocktail pumpernickel rounds enhance the flavor of tissue-paper-thin daikon radish and luscious beef carpaccio, all topped with a creamy horseradish mustard sauce. Add some watercress leaves under the carpaccio for a refreshing bite.
Ingredients
1 cup 36 slices
Method
- Spread the mustard sauce on the bread slices, reserving a small amount for garnish.
- Lay a slice of daikon radish on the bread, then a slice of carpaccio. Top with a small dollop of reserved horseradish mustard sauce, and sprinkle with the chives.
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