Canapé Spread from Roast Meat (Pasta z Pieczystego)

New Year’s Eve is just around the corner, and I find myself in need of figuring out an appropriate appetizer.  I don’t feel that a cheese ball or an artichoke, hummus, or guacamole dip would fit the bill.  I am looking for an appetizer that could be passed around while guests hold a glass of wine, champagne–or, dare I say vodka–in one hand, and a plate of food in the other.  Something that can be made ahead of time and that doesn’t need to be heated before serving.  Solution:  the canapé.

I turned to my Polish roots for a traditional canapé spread.  No specialty store is needed for the ingredients–just leftover cooked meat, eggs, mustard, mayonnaise, and an herb that you have on hand.  I chose roast pork to make this spread, but any roast would work.

Chop up the meat and put it in a food processor.  I used my mini-food processor this time.

Add in chopped hard-boiled eggs and pulse.

Add in chopped fresh herbs, like chives.  Dill or parsley would work well too.  Process until it’s like a paste.  Add in mayonnaise, mustard, and salt and pepper to taste.

Here is the final product.

You could then just transfer the mixture to a serving bowl and serve with bread or crackers (or even celery sticks).

But I recommend going the extra mile and making canapés.  Cut slices of  lightly toasted bread into small rectangles and spread with a tiny bit of mayonnaise.

Then put a small piece of lettuce on top so the bread doesn’t get soggy from the spread.  Put the spread on top of the lettuce and then decorate.  In this case, I thought to use small pieces of red bell pepper inserted into a thin slice of pickle.

It’s a very tasty combination, and the best part is that it doesn’t call for crazy specialty ingredients!!

Print Recipe

Canapé Spread (Roast Meat)

2017 © HollyTrail.com

Course

Appetizer

Cuisine

Polish

Servings

small canapés

Ingredients

For Spread

• 2 large eggs, hard boiled and chopped
• 1 cup roasted pork loin or tenderloin, beef, or poultry, chopped
• 1 tablespoon fresh chives, dill, or parsley, chopped
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• salt and pepper to taste
• paprika for dusting (optional)

For Canapés

• 4 slices of rye or wheat bread, lightly toasted (approximately)
• mayonnaise (for spreading on bread)
• 3 leaves of Boston or red leaf lettuce
• 1 dill pickle, sliced thinly
• 1/4 red bell pepper, thinly sliced (optional)

Course Appetizer Cuisine Polish Servings small canapés Ingredients For Spread 2 large eggs, hard boiled and chopped 1 cup roasted pork loin or tenderloin, beef, or poultry, chopped 1 tablespoon fresh chives, dill, or parsley, chopped 1/4 cup mayonnaise 1 tablespoon Dijon mustard salt and pepper to taste paprika for dusting (optional) For Canapés 4 slices of rye or wheat bread, lightly toasted (approximately) mayonnaise (for spreading on bread) 3 leaves of Boston or red leaf lettuce 1 dill pickle, sliced thinly 1/4 red bell pepper, thinly sliced (optional)

Instructions

To Make Spread

1. Place chopped meat and eggs in food processor and process until forms a paste. Add chopped herbs and pulse until incorporated.
2. Mix in mayonnaise and mustard. Add salt and pepper to taste. Transfer to serving bowl and sprinkle with paprika. Garnish as desired (e.g., parsley). Makes about 1 1/4 cups of spread.
3. Serve with crackers, toasted pita chips, pumpernickel bread, or make canapés with lightly toasted bread. See instructions below.

To Make Canapés

1. Remove crust from lightly toasted bread. Slice into 1" x 1.5" rectangles.
2. Spread a small amount of mayonnaise on each rectangle. Place a small piece of lettuce on top. Dollop a rounded teaspoon of spread on the lettuce.
3. Decorate with pickle slice and small piece of bell pepper. Refrigerate until ready to serve.

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