Canapes
Serves 4
Homemade canapes are an excellent accompaniment Jor drinks, or they can be served
as an appetizer before dinner. The toasted-bread bases make these canapes satisfyingly
crunchy - great Jor guests any time oj day.
- 4 slices oj white bread, crusts
ANCHOYY TOPPING
- 1 tbsp mayonnaise
- 1 or 2 scallion tops
- 8 anchovy fillets, drained
- 4 cooked peeled shrimp
CHEESE & SCALLION TOPPING
- 2 tbsp cream cheese
- 2 scallion tops, very finely sliced
- 4 capers
SALAMI TOPPING
- 1 tbsp butter
- 2 slices of salami
- 4 slices of dill pickle
ASPARAGUS TOPPING
- 1 tbsp mayonnaise
- 6 asparagus tips, cooked and drained
- 2 slices of radish
- a Jew parsley leaves to garnish
STEPS :
- Make the canape bases: toast the white bread lightly on both sides. Remove from
the heat and leave to cool.
- Make the anchovy topping: spread 1 piece of toast with mayonnaise and cut into 4
squares. Cut the scallion tops into 4 pieces, then make vertical cuts to separate
each piece into strands. Cut the anchovies in half and arrange in a lattice pattern
on each square. Place a shrimp on top, and insert a scallion tassel through each
shrimp.
- Make the cheese and scallion topping: spread 1 piece of toast with cream cheese
and cut in~ 4 squares. Arrange the scallion slices diagonally across the cream cheese.
Place a caper on each square.
- Make the salami topping: butter 1 piece of toast and cut into 4 rounds with a pastry
cutter.
- Make the salami cones. Put 1 cone and 1 piece of pickle on each
canape.
- Make the asparagus topping: spread 1 piece of toast with mayonnaise and cut into
4 squares. Halve the asparagus tips lengthwise. Halve the radish slices and cut
away the centers to form 4 crescents. Put 3 halved asparagus tips on each square,
arrange the radish on top, and garnish.
Making a salami cone
Cut each slice of salami in half, using a chefs knife. Roll each
half to form a point at the straight end. Press to seal.
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