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CANAPÉS

Using the suggested combinations below, have ready:

  • ¼-inch-thick slices baguette, 2 × 2 × ½-inch crustless squares Challah, Brioche, or any white bread, or 2 × 2 × ¼-inch squares any dense dark bread (black bread, pumpernickel, etc.)

Cover with any one of the following (use about ½ teaspoon butter or 1 teaspoon spread for each piece of bread):

  • Thinly sliced strawberries and sour cream or crème fraîche (challah)
  • Brie, fig jam, and butter (dark bread)
  • Treva’s Pimiento Cheese, thin slices country ham, and bread-and-butter pickle slices (toasted white bread)
  • Sliced tomato, cooked bacon squares or sliced avocado, and Aïoli (brioche)
  • Apple slices, Caramelized Onions, and melted sharp Cheddar (dark bread)
  • Blue cheese, thinly sliced pears, and butter (baguette)
  • Thinly sliced smoked salmon or Gravlax, dill, capers, and Horseradish Sauce II or cream cheese (dark bread or Bagel Chips)
  • Smoked trout or sablefish, cucumber, and sour cream mixed with horseradish to taste (pumpernickel)
  • Poached, or Pickled Shrimp, parsley or tarragon leaves, and mayonnaise (baguette or soda crackers)
  • Flaked crabmeat, thinly sliced avocado, and mayonnaise (baguette)
  • Caviar, minced onions, and butter (pumpernickel)
  • Sliced chicken or turkey breast, thinly sliced Granny Smith apples, and mayonnaise flavored with curry powder to taste (baguette or challah)
  • Sliced roast beef, Sautéed Onions, or Caramelized Onions and Horseradish Sauce II (baguette)
  • Sliced roast pork or beef tenderloin, watercress, and Snail Butter (baguette)
Appetizers and Hors d’Oeuvre