For those who have never been sure exactly what canapes are, they are bite-sized decorative hors d’oeuvres: the bottoms are small crackers, circles of bread or puff pastry, filled with various toppings. (Fun fact, the word “canape” comes from the french word “sofa”, as the toppings sit on the bread or pastry like people on a couch). A standard feature at cocktail parties of the 50s and 60s, canapes were often made by cutting pieces of bread into circles, deep frying or toasting them, then piping out flavored cream cheese or compound butter, with a finishing touch of chopped vegetables or meats. My version of canapes do not have the creamy center or the deep fried crunch, but rather are baked puff pastries in a mini-muffin pan with lighter, more flavorful fillings. This recipe is extremely easy to follow, and the filling possibilities are endless. Here are the two kinds I created.
– 1/4 sheet of puff pastry dough (you can make your own as well, the ready-made one is just simpler)
– 1/4 cup crumbled goat cheese
– 1/8 cup dried cranberries
– 1/2 finely chopped granny smith apple (any kind works, but I find that sour green apples are the best compliment to the cheese)
Preheat oven to 400 degrees F. On a lightly floured surface, roll out pastry until very thin, about 1/8 inch. Using a 2 inch wide biscuit cutter, cut as many circles as you can. Place circles into a greased mini-muffin pan. Fill each pastry circle with cheese, cranberries, and apples. Bake 15 minutes, checking every 5 to ensure even browning.
– 1/4 sheet of puff pastry dough
– small fillet of grilled salmon
– 1/4 ripe avocado, diced small
– 2 tbsp sweet chili sauce
Follow above recipe for rolling and baking instructions, then fill with salmon, avocado, and sauce.