For this month's Go Ahead Honey, Naomi at Straight Into Bed Cakefree and Dried chose Canapes as the theme. We were instructed to create something bite-size that would thrill and excite people. Well, at least be somewhat appealing. I struggled with it for a while, perhaps because I don't usually create meals that are intended to be eaten in one bite.
What I created turned out to be really "two-bite" size, at least for me. My husband, on the other hand, could accommodate these rolls in one bite or technically, one rather stuffed mouth full.
Collard Roll Canapes with Honey Mustard Sauce
NO: gluten, nuts, eggs, dairy, soy
1 tablespoon mustard (of your choice)
1 1/2 tablespoon honey
3 tablespoons water
1 teaspoon onion powder
pinch of sea salt
2 teaspoons dried chives
Mix the sauce well.
Wash and dry raw collard leaves.
Cut the leaves into two by removing the stem.
Cut the avocado, carrot, olives and scallions into long thin slices.
Place the ingredients in the leaves and roll them up.
Cut long slices out of another collard leaf and secure the rolls as you would with a ribbon.
If you want a quick easy way to secure the rolls, use a tooth pick.
Drizzle sauce on top and serve!