The word "canapé" combines many culinarydishes that can be served as a snack or dessert. All of them represent a decorative layering of products (a garnish is laid out on the base) of a small size, which can be eaten in one bite.
The name is translated from French assofa, that is, there is an analogy: how people sit on the couch, and the garnish "sits" on the bread. Canapes were served earlier during cocktails, so they were salty or spicy in order to encourage guests to drink more.
The base for canapes can be crackers, smallpieces of bread (traditionally stale white bread), toast or pastry from puff pastry. The base is cut into thin slices of various shapes. It can be circles, rings, squares, triangles, and so on. Supplement with delicious products: meat, cheese, fish, caviar, foie gras, puree, as well as canned or fresh fruits and vegetables. Pieces of bread can be preliminarily subjected to heat treatment. The most common are tiny sandwiches - canapé cheese, sausages, which are supplemented with finely chopped vegetables, green onions and greens or olive (or truffle) oil.
Recipe 1
In this recipe, toasted bread slices serve as a base for canapés. Cheese and sausage are part of the garnish. Required products:
- 250 g of Polish sausage (it can be replaced with another sausage),
- ¼ cup chopped green onions,
- 450 g of tomato paste,
- 1 tablespoon of chopped finely chopped chili pepper,
- ½ teaspoon of chopped dried oregano,
- 8 toasts from slices (1 cm thick) of French bread,
- Parmesan cheese, rub large,
- 250 g of Monterey-Jack cheese (you can replace it with Cheddar cheese), cut into thin bases by the size of the base,
- ¼ teaspoon of tea leaves.
Sausage is cleaned, cut into cubes and fried untilgolden color (the formed liquid is drained off). Add onion in a pan, fry until it becomes soft, but not golden in color. Add tomato paste, chili, oregano, salt. Prepare the mixture for a few more minutes. Lay it on slices of pre-toasted bread, generously sprinkle with grated Parmesan cheese. Transfer the pan to the sheet and bake in the oven at high temperature for three minutes. Take it out, allow it to cool slightly, cut each piece into four pieces and cover with slices of Monterey-Jack cheese, so that it does not melt. Finished canapes, cheese, sausages in which are saturated with a sharp tomato flavor and spices, are served to the table.
Recipe 2
English mustard will sharpen the canapé with sausage. The following partners will be required:
- 6 slices of bread,
- English mustard,
- 6 slices of boiled sausage,
- 100 grams of grated cheese Cheddar,
- Butter (optional).
Fry the bread in butter and cut eachslice into four parts. All pieces of sausage are also cut into four parts. Preheat the grill in the oven. Sliced bread smeared with mustard and spread on them sausage, sprinkle with grated cheese. Place the canapé under the grill for a few minutes. Immediately serve ready-to-eat canapés for the table. Cheese, sausages on each will be under a ruddy crust with bubbles.
Recipe 3
An easy and simple snack for guests is canapé with Feta cheese! Necessary ingredients:
- 2 French baguettes (hard bread is more suitable) is cut into slices approximately 5 mm thick;
- 450 g of Feta cheese is thinly sliced;
- 8 tomatoes thinly sliced;
- 1 onion of red onion finely chopped;
- 2 tablespoons olive oil;
- 24 leaves of basil.
Fry the pieces of baguette in golden butter until golden. For each slice lay Feta cheese, tomatoes, red onion, then sprinkle with olive oil. Served with fresh basil leaves.
Recipe 4
A very simple recipe, only twoingredient. Bread for this recipe is not needed: cheese is used as the base, and grapes are garnish. Quickly you can make such canapés with roquefort cheese and grapes. For this, the cheese is cut into cubes (in size they must be commensurable with berries). On the cube put the grape. Each piece of cheese and berry string on a skewer and served with red wine.
Bon appetit with canapé!
