Toasted Canapes, not just a party food for the British Royal Family!
Though canapes are a favorite reception food for our Royal friends across the pond (http://www.nytimes.com/2011/04/20/dining/20royal.html), you too can have any elegant party with this recipe from River Road Recipes IV (page 58). This is a wonderful party food alternative from the regular round of dips and ready made tray foods. These warm toast points are easy to serve and in ready made portions that make entertaining a breeze. They can be left on a buffet to warm or passed around on serving trays among your guests.
Use your imagination for toppings. Perhaps our famous Spinach Madeleine from River Road Recipes I (page 63), Shrimp Mariniere from River Road Recipes II (page 136), or Chicken a la Roma from River Road Recipes III (page 214). The possibilities are endless.
Toasted Canapes, RRR IV, p. 58. Photo by Meghan Poole.
- 24 slices pumpernickel party rye bread, cut into triangles
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- 1/2 cup (2 ounces) shredded sharp Cheddar cheese
- 1 cup chopped cooked turkey
- 1/2 cup chopped fresh mushrooms
- 1/4 teaspoon salt
- 1/2 teaspoon red pepper
- 1/2 cup (2 ounces) freshly grated Parmesan cheese
- 6 slices bacon, crisp-cooked and crumbled
- Arrange the bread slices in a single layer on a lightly greased baking sheet. Bake at 500° for 3 to 4 minutes until crisp.
- Heat butter in a saucepan over low heat. Stir in the flour.
- Cook until smooth and bubbly, stirring constantly.
- Add the milk gradually, stirring constantly.
- Cook until thickened, stirring constantly.
- Add the Cheddar cheese and cook until blended, stirring constantly.
- Stir in the turkey, mushrooms, salt, and red pepper.
- Spoon some of the turkey mixture onto each toasted bread slice.
- Sprinkle with the Parmesan cheese and bacon.
- Bake at 500° for 2 to 3 minutes or until the cheese melts.
- Garnish with grape tomato slices and fresh chives.
Makes 2 dozen canapés