Total time: 1 hour, 15 minutes | Makes 24 canapes
Note: From Elka Gilmore of Gai Klass. The chef uses one (12-ounce) boneless lamb loin roasted with olive oil, salt and pepper until medium-rare.
- 1/2 pound whole peeled shallots
- 2 tablespoons sugar
- 2 teaspoons herbes de Provence
- 4 tablespoons extra virgin olive oil
Step 1Heat the oven to 375 degrees. Place the shallots on a large piece of foil. Add the sugar, herbes de Provence and olive oil and fold the foil, sealing the edges to make a packet. Bake for 45 minutes or until soft.
Step 2Remove the shallots, discarding the oil in the foil. Puree the shallots in a food processor until smooth. Makes three-fourths cup.
- 1 tablespoon olive oil
- 1 tablespoon chopped shallot
- 1 cup peeled, seeded and finely diced tomato (about 2 medium)
- 1 teaspoon chopped fresh thyme
- 1/4 cup Champagne vinegar
- 1 teaspoon chopped parsley
- Salt and pepper to taste
Step 1Heat the oil in a medium skillet over medium heat and saute the shallot and tomato until soft, about 3 minutes. Add the thyme and vinegar and cook on low heat for 10 to 15 minutes until the moisture has evaporated. Stir in the parsley and salt and pepper. Makes one-half cup.
- 24 (1 3/4-inch wide) circles of olive bread, about 1/4-inch thick, toasted
- 3/4 cup shallot confit
- 24( 1/4-inch thick) slices of lamb loin, trimmed to fit toast
- 1/2 cup tomato jam
- 12 nicoise olives, pitted and cut in half
- 24 pieces Italian parsley leaves
Step 1To construct the canapes, put 1 teaspoon shallot confit on the center of each olive bread toast. Top with 1 slice lamb loin, next one-half teaspoon tomato jam, half an olive on top of jam and 1 parsley leaf tucked under the olive.
165 calories; 9 grams protein; 11 grams carbohydrates; 1 grams fiber; 10 grams fat; 3 grams saturated fat; 4 mg. cholesterol; 81 mg. sodium.
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