Assorted aperitivo canapés

Ingredients
Crustless sandwich bread
Type 1
Mayonnaise
Hard-boiled eggs
Salad leaves, such as lamb’s lettuce
Red and black lumpfish roe

I cut the bread into small squares, spread them with mayonnaise and add a little tuft of salad leaves.

I boil the eggs, starting in cold water and turning off the heat 10 minutes after it comes to the boil, then cool them under running water.
I slice them and put a slice on each canapé, securing it with a little mayonnaise.

I add a teaspoon of lumpfish roe, alternating the colours, and secure with a cocktail stick.
Type 2
Mayonnaise
Tomato
Mozzarella
Basil, salt and pepper
I thinly slice the tomato, remove the seeds and dry it thoroughly.
I slice and dry the mozzarella.
I spread 2 slices of bread with mayonnaise.

I cover one slice of bread with the tomatoes.

I add a little salt and pepper, cover with mozzarella slices and basil cut into strips.

I cover with another slice of bread spread with mayonnaise, cut first into squares and then into little triangles, and secure with cocktail sticks.