Reuben Canapes

(from Dreamy346’s recipe box)

Source: http://www.cbc.ca/bestrecipes/2010/12/reuben-canapes.html

Serves 45 people

Categories: Appetizer, gourmet, guests

Ingredients

  • 1/2 baguette, (10 inches/25 cm for half)
  • 2 tbsp (25 mL) extra-virgin olive oil
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper

Directions

  1. directions

  2. Cut baguette into twenty-four 1/4-inch (5 mm) thick slices; place on baking sheet. Brush with oil; sprinkle with salt and pepper. Broil slices, turning once, until crisp and golden, about 3 minutes.

  3. Topping:

  4. Brush oiled side with mustard. Top each toast with about 1 tsp (5 mL) sauerkraut, half slice smoked meat and 1 slice cheese. If desired, broil until cheese is bubbling and melted, about 1 minute.

  5. Variations:

  6. Pesto Salami Canapes: Omit Topping. Top each toast with about 1/2 tsp (2 mL) pesto sauce; half slice salami; 1 fresh basil leaf; and 1 slice bocconcini cheese.

  7. Goat Cheese and Roasted Pepper Canapes: Omit Topping. Top each toast with about 1 tsp (5 mL) goat cheese; 1 small strip roasted red pepper; and half black olive.

  8. Smoked Trout and Boursin Canapes: Omit Topping. Top each toast with about 1 tsp (5 mL) Herb and Garlic Boursin cheese; 1 slice English cucumber; and 1 small piece hot-smoked trout or salmon. Sprinkle all with 2 tbsp (25 mL) chopped fresh chives.

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