Image default
Cooking + Entertaining

Mimosa canapes: the delicious recipe for Women’s Day

Mimosa canapes: the delicious recipe for Women’s Day


cream cheese spread

sun-dried tomatoes in oil

extra virgin olive oil

THE mimosa canapes I am a antipasti simple and gourmet, perfect to open a dinner with friends on the evening of March 8, or to enjoy on your fingertips ataperitif as well as other homemade bites. A simple and quick recipe that lends itself to being personalized with the most varied ingredients, but which cannot be ignored if prepared on the occasion of the women’s daydal boiled egg yolk which, crumbled on the surface, will recreate the iconic mimosa flower.

To make them, just cut the loaf of bread in the shape of a triangle with a special stencil, then fill it 3 different ways: with cream cheese, spinach and dried tomatoes, with mayonnaise, tomato, basil and chopped egg whites and, finally, with tuna in oil, chopped and worked with spreadable cheese, and sliced ​​olives. All garnished on the surface with the hard yellow chopped: for an appetizing touch, ready in minutes.

If you have egg whites left, you can put them in a blender with a little stale breadcrumbs, fresh parsley, a drizzle of oil and a drop of lemon juice: you will get a tasty green sauce to spread on the bread. Or you can replace the mayonnaise and cheese with tuna pâté, mortadella mousse or other savory creams of your choice

You can give the sofas the look you prefer by using flower, star, heart shaped stencils… Or you can Grill a few moments on a very hot plate, before garnishing them, and thus making them even more tasty and fragrant.

Find out how to prepare mimosa canapes by following the step-by-step procedure and tips. If you liked this recipe, also try the canapes.

How to prepare mimosa canapes

Collect the eggs in a saucepan with cold water 1 and let them harden for 8 minutes from boiling.

Drain the hard boiled eggs, pass them under running water and, once cold, peel them. Then divide them in half, take the yolks (keep them aside for finishing), chop the egg whites with the tines of a fork 2 and season with salt.

Cut out the slices of bread with the appropriate stencil 3so as to obtain many triangles of sandwich bread.

Start composing the canapes: wash the tomato, dry it and cut it into thin slices 4.

Butter some of the canapés 5.

Add a little mayonnaise 6

Arrange 1 slice of tomato on each canapé 7.

Add a few pieces of egg white 8.

Sprinkle with crumbled hard-boiled egg yolk 9.

Top with a basil leaf ten and keep aside.

For the spinach and sun-dried cherry tomato canapes: pour the spinach into a pan with a drizzle of oil and a pinch of salt 11, and let them wilt over low heat. At the end, remove from heat and let cool.

Spread the canapes with half the cream cheese 12.

Add spinach 13 now cold.

Top with drained sun-dried tomatoes 14and cut into fillets, and boiled egg crumbs.

Finally, proceed to the composition of the tuna canapes. Collect the drained tuna in oil and the remaining cheese in a bowl 15.

Mix the ingredients well with the tines of a fork 16.

Stuff the remaining sliced ​​bread triangles with the tuna and cheese mixture 17.

Add sliced ​​black olives 18 and top with the crumbled hard yolk.

Arrange the assorted mimosa canapes on a serving platter or on individual saucers 19bring to the table and serve.


Mimosa canapes should be eaten at the time. Storage is not recommended.

New posts