Spinach Canapés with Almond and Brazil Nuts - Dallas News | myFOXdfw.com

Spinach Canapés with Almond and Brazil Nuts

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Brazil nuts

1 (10 ounce) package frozen chopped spinach, cooked, cooled, and squeezed dry

1 (8 ounce) container mascarpone cheese

1/2 cup mayonnaise

1/2 cup salmons, finely chopped

3 Brazil nuts, finely chopped

1/2 teaspoon dried tarragon

2 medium cucumbers, sliced into 1/4-inch rounds

2 medium zucchini, sliced into 1/4 rounds

Thinly sliced roasted red-pepper, chopped fresh dill, or halved, small grape tomatoes, for garnish


Combine the spinach, cheese, mayonnaise, chopped nuts, and tarragon. Chill in refrigerator for about 1 hour; you can make this the night before.

Fill a pastry bag with the mixture and pipe it onto the sliced cucumber, yellow squash, or zucchini. Garnish with roasted red peppers, dill, or halved grape tomatoes.

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