Cucumber and Feta Salsa Croustades
I am using the brilliant little Rahms croustades again for this Christmas canapé. If you haven't seen them, they tend to be around the biscuit aisle in supermarkets. They are really handy to have in your store cupboard to make a quick canapé and they usually have a really excellent use by date - mine is September 2022! The only down side is that they do tend to go soggy quite quickly, so don't forget to line the cases with either a circle of lettuce, patted dry, or a good covering of whatever herb you are using. I have filled these with a tangy cucumber and feta salsa, lining the cases with lettuce circles and they were still nicely crisp after an hour. The salsa can also be used as a stand alone salad, if you cut the ingredients more chunkily.
Ingredients - makes approximately 24
1 pack Rahms croustades, supermarket bought
30g finely chopped cucumber, this is the weight needed when the cucumber has been deseeded.
2 tbs avocado finely chopped
1 tsp jalapeño in brine, patted dry and finely chopped
25g Feta, finely chopped
1 small spring onion, finely chopped
1tbsp finely chopped preserved lemon
2 tbsp finely chopped coriander
2 tsp lime juice
Lettuce leaves for circles or extra herbs
Further extra coriander to garnish
Cut out circles of lettuce or reserve some extra large herb leaves to line the croustades.
Finely chop the deseeded cucumber, the avocado, the jalapeño, the feta, spring onion, preserved lemon and coriander. Try to keep everything very similar in size. The salsa can be made several hours ahead, but keep the spring onion separate so that it doesn't overpower the salsa.
An hour or so before serving, line the croustades with the lettuce circles. Mix the lime juice and the spring onion into the salsa. Season to taste. Generously fill the croustades with the cucumber and feta salsa. Sprinkle a little extra coriander on top or use a coriander leaf.
Have a look at this recipe for another idea using croustades, Tomato salsa in croustades