Colorful Canapé Platter

Ingredients

• 10 thin baguette slices
• butter
• 150 g caviar
• 5 hard‑boiled quail eggs
• dill
• 100 g goat cream cheese
• 2 tbsp coarsely chopped parsley
• 2 tbsp Sour cream
• 5 slices cooked turkey ham
• 20 green and blanched asparagus tips
• Salt
• Pepper
• 2 kumquats
• Chopped pistachios
• 2 oranges
• 200 g roasted chicken breast fillet
• 10 thin baguette slices
• Sour cream horseradish
• 150 g smoked salmon (sliced)
• dill sprigs
• 1 lemon
• Pumpernickel cubes (for 12 pieces)
• 12 pumpernickel slices
• 300 g Camembert
• 150 g soft butter
• 2 tbsp chives rolls
• 3 tbsp quark
• 1 tsp paprika powder
• 10 thin baguette slices
• 5 cherry tomatoes
• 10 shrimp (peeled but with tails)
• 10 fresh spinach leaves
• 1 tsp oil
• Lemon juice
• 300 g Roquefort (whole blocks)
• 10 hollowed melon balls
• 10 blue grapes
• 10 starfruit slices or pineapple cut into stars

Instructions

1. 1.

   Brush baguette slices with butter and top with caviar and halved quail eggs.

2. 2.

   Garnish with dill.

3. 3.

   Mix goat cream cheese with sour cream and parsley, then spread on the baguette slices.

4. 4.

   Halve turkey ham slices, roll in two asparagus tips each, and arrange decoratively on the prepared baguettes.

5. 5.

   Brush baguette slices with butter again.

6. 6.

   Peel oranges like apples with a sharp knife, remove all white membranes, and slice fillets along the inner skin.

7. 7.

   Slice chicken breast into ten thin pieces, roll orange fillets inside, and place on the baguettes. Slice kumquats and garnish decoratively with pistachios.

8. 8.

   Spread sour cream horseradish on the baguette slices.

9. 9.

   Form smoked salmon into rosettes, place on the bread, and garnish with dill and halved lemon slices.

10. 10.

    Whisk butter until fluffy in a bowl, fold in mashed camembert and quark, season with salt and pepper.

11. 11.

    Divide the mixture into three parts: mix one third with chives, another third with paprika powder, leave the last third plain.

12. 12.

    Spread each of the three cheese mixtures on three baguette slices, stack alternately, top with a pumpernickel slice. Chill for 1 hour, then cut into four pieces.

13. 13.

    Brush baguette slices with butter, place washed and dried spinach leaves on them.

14. 14.

    Briefly sear shrimp in hot oil, season with salt and pepper, remove from pan, drizzle with lemon juice, skewer each with half a cherry tomato, and insert onto the spinach‑topped canapés.

15. 15.

    Cut cheese into ten cubes and skewer each with one fruit star, one melon ball, and one grape.