5 ‘light’ canapes to succeed at Christmas

To make this canapé you need a zucchini, sliced ​​cooked ham, cream cheese, a little bechamel, salt, nutmeg and olive oil. The zucchini is cut into thin slices and grilled. Then the béchamel is prepared while the oven is heating up. Once the zucchini slices are cold, they are spread with cream cheese and the ham slices are placed on top. It is rolled up and covered with bechamel and cheese. The final touch: gratin in the oven, and at the table.

It seems like a contradiction but it is possible to combine both concepts. Fruit and vegetable potatoes to fool those most allergic to green and healthy, from the smallest to the oldest. Preheat the oven to 60 degrees with heat on both the top and bottom, and slice very thinly fruits and vegetables such as carrots, apples, bananas, zucchini, sweet potatoes or pear. It must be consumed shortly or kept in dry places.

Cold and at the moment. Some cucumbers are washed, the skin is removed and cut into thick slices. The filling is removed and a mix of cheese spread, walnuts and smoked bacon (You can fry it but it is healthier if you don’t).

This would be the closest thing to a mythical skewer-shaped ‘caprese’ salad, but more aesthetic and comfortable to eat. Simply put tomatoes preserved in oil with basil leaves and a mozzarella ball. The ingredients are interspersed to form a skewer.

Toast four slices of bread (best whole wheat) and, when cool, spread with cream cheese. Cover the bread with thin slices of avocado and add thin strips of smoked salmon above. Season and season the toasts with a few drops of lime juice and extra virgin olive oil.