If you're throwing a holiday party and need some appetizer ideas, rather than putting out the tried-and-true Chex Mix and guacamole, why not try something entirely new? I did, when I brought these blue cheese walnut amuses-bouche to my holiday party this year. The bread, when buttered and toasted, takes on the crispy, airy consistency of a cheese puff, which is a perfect foil for the brandy, mustard, and blue cheese topped with walnuts. While this bite is certainly elegant, it won't stay on your table long. To make these canapés, read more. From Saveur
Ingredients 16 1⁄4"-thick white bread slices, preferably Pepperidge Farm Very Thin Sliced Bread Directions Makes 32 canapés.
Roquefort and Walnut Canapés
Unsalted butter, melted
8 tbsp.softened unsalted butter, plus more to melt and brush on bread
4 tbsp. softened cream cheese
2 tbsp. brandy
1⁄2 tsp. dried mustard powder
8 oz. crumbled blue cheese, preferably Roquefort
32 flat-leaf parsley leaves
16 walnut halves, cut into quarters
16 1⁄4"-thick white bread slices, preferably Pepperidge Farm Very Thin Sliced Bread
Makes 32 canapés.