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Dutch Rusk Canapes
Sapana Behl
Crispy and delicious loaded with vegetables, cheese, and yogurt dip, these canapes would make a wonderful party or evening tea time snack.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
Course
Appetizer, Snack
Cuisine
French, Fusion
Servings
4
People
Ingredients
1x
2x
3x
12
number
Dutch Whole Wheat Rusk
1
cup
bell peppers,
chopped
1
cup
tomatoes,
chopped
1
cup
onion,
chopped
1/2
cup
cheddar cheese
1/2
cup
mozzarella cheese
1
teaspoon
dried basil leaves
salt and pepper to taste
1/4
cup
coriander leaves,
chopped
For yogurt spread
1
cup
yougurt
1
teaspoon
garlic,
grated
salt to taste
1
teaspoon
olive oil
Instructions
Mix all the ingredients for the yougurt spread and set aside.
In a mixing bowl add bell peppers, tomatoes, onions, and coriander leaves. Season with salt, pepper and basil leaves.
Apply a tablespoon of yogurt dip on each rusk. Now top with a generous amount of vegetable toppings.
Sprinkle the cheddar and mozzarella and arrange them on a baking tray.
Bake in preheated oven for 5 minutes or just to melt the cheese.
Remove from oven and serve immediately.
Notes
The topping variations are endless. You may top the rusk with potato peas or any other topping you like.
Tried this recipe?
Mention
@Behlsapana
or tag
#cookingwithsapana
!