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Cold appetizers for the canapé buffet

Cold Buffet Appetizers: Radish "Pots"

A marvelous appetizer for special occasions, made by an original recipe! These radish "pots" filled with sauce and vegetables make a great appetizer for an upcoming buffet. They look elegant and presentable, especially paired with fresh herbs. These vegetable canapés are nothing to be shy about serving!

Ellisa

Recipe author

Composition / ingredients

Servings:

Radishes (large)

Bell pepper (red, green and yellow)

Canned corn

Green peas

Sour cream

Mayonnaise

Garlic (or powder)

Dry spices

Onion (or powder)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 36 % 5 g

Carbohydrates 50 % 7 g

80 kcal

GI: 86 / 14 / 0

Cooking method

Cooking time: 30 min

Step 1:

First wash the radishes well, then trim the bottom flat so each one can stand on a plate. Sketch simple flower outlines on them.
Step 2:

Start carving the radishes with a sharp, thin-bladed knife.
Step 3:

"Draw" flowers on the surface (as shown in the photo). Cut out the design with the knife, paring away the unneeded skin.
Step 4:

Stepping in a little from the edge, score a circle around the top. Hollow out the top of the radish to make a little pot. Do this with all the radishes.
Step 5:

Wash the lettuce leaves and arrange them on a flat dish. Set the prepared pots on them.
Step 6:

In a deep bowl, combine the sour cream, mayonnaise, garlic, onion powder and dry seasonings. Mix everything well. Our dressing is ready.
Step 7:

Fill the radish pots to the brim with the sauce.
Step 8:

Thread pieces of the colorful sweet bell pepper, corn and peas onto toothpicks or skewers. Stand the skewers up in the pots.
Step 9:

The buffet appetizer is ready!

In the run-up to the holidays, home cooks often face the question of which cold buffet appetizers to make and how, since these are the most popular — especially in canapé form. In one of my recipe searches I found this one, which I've shared with you. It struck me as original and unusual — I love dishes like this, with something to surprise the guests. The hardest part of making them, for me, was carving the flowers — truly fine, jeweler's work. But then I got the hang of it and things went much faster. The result was praiseworthy — those are the words of my husband and our guests, who all agreed. These canapés not only look appetizing but are also very tasty — they paired beautifully with the light alcoholic drinks we had that evening. The main thing is not to be afraid to experiment and to keep making new culinary masterpieces by hand. Your effort will pay off!