Cheese canapes with Sap Sago

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Simple nibblies with a punch!


1 coarse rye baguette (500g)
80 g of Sap Sago mixed with 80 g of butter
8 slices of beef prosciutto
2 bunches of chives
8 thin slices of smoked salmon


Cut bread into 12 pieces and spread with Sap Sago/butter mixture
Garnish 4 pieces with the rolled up prosciutto
Cut the chives into thin little rolls and spread over 4 pieces of bread and garnish with the folded slices of ham
Place the salmon on the remaining pieces of bread
Garnish canapes with parsley

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