Canapes Piquants

Bite-sized squares of toast spread with a spicy cream cheese mixture and quickly baked, Canapes Piquants (kah-nah-pay

pee-kahn) are quick and easy to make, and are sure to please your guests.

4 oz. cream cheese

1 shallot, minced

1 egg, lightly beaten

½ teaspoon Tabasco sauce

6 slices of toasted bread, crusts

removed and each slice cut into squares

Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).

Put the cheese, shallot, egg and Tab-asco into a medium-sized mixing bowl. Using a wire whisk or wooden spoon, beat the mixture until it is light and creamy.

Spread the cheese mixture on the squares of toast and place the squares on a baking sheet.

Bake the canapes in the oven for 5 to 10 minutes, or until they are just be-ginning to brown. Remove the canapes from the oven, transfer them to a warmed serving plate and serve at once.

Canapes aux Sardines


A tasty combination of sardines, egg and anchovies on squares of white bread and butter, Canapes aux Sardines (kah-nah-

payz oh sahr-deen) may be prepared well advance and kept, covered, in the refrigerator until you are ready to serve.

16 CANAPES 4 slices white bread, crusts


2 tablespoons butter 1 can sardines, drained of oil

½ teaspoon black pepper

½ teaspoon fresh lemon juice

2 teaspoons chopped parsley

3 hard-boiled eggs, thinly sliced 16 anchovy fillets, rolled

Butter each slice of bread. Cut each slice into 4 squares.

In a small mixing bowl, mash the sardines, pepper, lemon juice and parsley to a paste with a fork.

Spread the mixture on the squares of bread. Place a slice of hard-boiled egg on top of the sardine mixture and garnish

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