California Lamb Canapés
12 ounces ground California lamb
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon fresh mint, finely chopped
2 1/2 ounces dried apricots, finely chopped
1/4 cup sliced scallions
2 cloves garlic, finely chopped
1/2 teaspoon red chili flakes
1 whole egg, beaten
Grated Parmesan cheese, as needed
6 slices plain white bread, crusts removed
1/4 cup melted unsalted butter
Preheat oven to 375°F.
Gently mix first 9 ingredients together; set aside. Brush melted butter onto both sides of bread slices and cut them into 4 squares each. Carefully, push each square into a mini-muffin cup, and fill loosely with lamb mixture. Sprinkle with grated Parmesan and bake 12 minutes, until bread is toasted all around and meat is done. Serve hot.
Note:To make ahead, bake and store, tightly covered, in refrigerator or freezer. To serve, reheat in 375°F oven for about 7 minutes.