Stuffed Bread Canapes
Nutrition
Calories: 913.48 kcalCarbohydrates: 42.19 gProtein: 57.06 gFat: 57.73 gSaturated Fat: 32.76 gCholesterol: 167.19 mgSodium: 459.47 mgFiber: 4.39 gVitamin A: 39.0455 IUCalcium: 1560.99 mgIron: 3.1 mg
Ingredients
- 1 cup uncooked wild and brown rice blend
- 1/2 small sweet yellow onion minced
- 2 cups shredded Jarlsberg cheese 8 ounces
- 1 clove garlic crushed
- 1/2 zucchini scrubbed and coarsely chopped
- 2 tbsp part-skim farmer cheese
- 1 tbsp vermouth or white wine
- 1 tbsp drained chopped capers
- 1-1/2 tsp Dijon-style mustard
- 1/2 tsp rice wine vinegar
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper or to taste
- 1 firm crusty long loaf French, wheat, rye or sourdough bread
- 1/2 cup Dijon-style mustard
Instructions
- Cook the rice according to package directions. Transfer the hot rice to a medium-sized bowl and add the onion, Jarlsberg cheese, garlic, and zucchini. Stir well and set aside.
- In a small bowl, mix together the farmer cheese, vermouth, capers, mustard, vinegar, salt, black pepper, and cayenne pepper. Stir into the rice mixture.
- Cut 1-1/2 inches off the ends of the bread, then cut the loaf into 3 large pieces. With a sharp serrated knife, remove the inner portion of each piece, leaving a 1/2 - 3/4-inch-thick shell. Reserve the inner portion of the bread for another use.
- Firmly stuff each shell with the rice mixture, packing it well and smoothing the ends so they do not bulge. Wrap each shell tightly in foil and refrigerate for at least 4 hours or overnight.
- When the bread rolls are cold, cut them into 1/2-inch slices with a serrated knife. Rewrap and refrigerate until ready to serve.
- Arrange the canapés on a pretty platter and serve them alongside a bowl of tangy mustard.