Canape Recipes: Hot Anchovy, Smoked Trout and Eggplant Canapes

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Canape Recipes: Hot Anchovy Canapes

• Hot Anchovy Canapes
• Smoked Trout Canapes
• Eggplant Canapes

Hot Anchovy Canapes

Ingredients:

• 2 cans (4 ounces) flat anchovy fillets
• 2 medium garlic cloves, finely chopped
• 1 teaspoon tomato paste
• 1 to 1 1/2 tablespoons olive oil
• 2 teaspoons lemon juice or flavored vinegar
• Freshly ground pepper
• 8 to 10 slices of fresh French bread 1/2 inch thick
• 1 teaspoon parsley, finely chopped

Drain the oil off the anchovies and reserve. Place anchovies in a heavy bowl with the garlic and tomato paste. Muddle with a pestle or wooden spoon until the ingredients are pureed. Add the oil a few drops at a time until the mixture is thick yet smooth. Stir in lemon juice and add pepper to taste.

Toast the bread in a toaster oven slightly, then spread the anchovy mixture on the bread, pressing it into the crevices. Arrange the bread on a toaster oven baking sheet or a piece of sturdy foil and bake in the toaster oven for 10 minutes, or until anchovies are well warmed. Garnish with chopped parsley.

Smoked Trout Canapes

Ingredients:

• 10 to 12 ounce package of smoked trout
• 1 package of cream cheese (8 ounces)
• 2 teaspoons lemon juice
• 2 tablespoons chives, finely chopped
• 2 tablespoons fresh dill, finely chopped
• 30 green apple slices, cut 1/4 inch thick
• Parsley for garnish

Thoroughly combine the smoked trout and cream cheese. Add the lemon juice, chives and dill, and mix well.

Spoon a little of the trout mixture on each apple slice. Garnish each apple slice with a small piece of parsley.

Roasted Eggplant Canapes

Ingredients:

• 1 cup Olive Oil
• 1/2 cup balsamic vinegar
• 2 teaspoons fresh rosemary, finely minced
• 6 medium size Japanese eggplants
• 2 cups Parmesan cheese, freshly grated
• salt and pepper
• toasted bread slices

Preheat the oven to 450 degrees.

Combine the olive oil, balsamic vinegar, rosemary, garlic, and salt and pepper in a shallow baking dish.

Cut them eggplant into 1/4 inch slices, and place them in the marinade. Toss the slices to coat them on all sides. Allow them to marinade for 30 minutes.

Remove the eggplant slices from the marinade and place them on a sheet pan on a cooking rack. Sprinkle Parmesan cheese over the eggplant and roast for 15 minutes, or until golden brown.

Allow the eggplant to cool. Coarsely chop the eggplant, and serve on top of toasted bread slices.

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