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Spanish Cream Cheese Canape Is a Quick One-Bite Wonder

partysugar — Thu, 05 Feb 2009 10:15:26 -0800

Recently I participated in a "quickfire challenge." I was asked to concoct an amuse-bouche for 20 people. However, I didn't know anything about the group I was feeding, so the bite had to be vegetarian with universally liked ingredients. It had to be easily transportable, something that could be made in advance, and was representative of my cooking personality. The kitchen where I was to prepare the appetizer has a microwave and small toaster oven.After much deliberation, I finally decided to make these Spanish olive and cream cheese canapes because the three components - crisp toasts, a cream cheese mixture, and grated Parmesan cheese - were easy to prepare the night before the challenge. Luckily my hard work paid off: the final result was excellent! The one-bite toasts were crisp, salty, cheesy, and delicious. They would be a scrumptious start to a cocktail party or romantic dinner. Learn how to make them when you read more.

Spanish Olive and Cream Cheese Canapes
From Gourmet

Ingredients

10 slices firm white sandwich bread
1 1/2 tablespoons unsalted butter, melted
1 oz Parmigiano-Reggiano
6 oz cream cheese, softened (3/4 cup)
1/3 cup pimiento-stuffed green Spanish olives (3 oz.), rinsed, drained, and finely chopped*
1/4 cup finely chopped scallion*
1/4 cup finely chopped red bell pepper*
1/4 teaspoon sweet paprika
2 teaspoons medium-dry Sherry
A 1 1/2-inch round cookie cutter

Directions

Put oven rack in middle position and preheat oven to 375°F.
Cut 40 rounds from bread slices with cutter, then brush 1 side of each round with butter** and bake on a large baking sheet until pale golden, about 8 minutes. (Leave toasts on baking sheet.)

Preheat broiler.
Finely grate Parmigiano-Reggiano. You should have about 1 cup.

Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then top each toast with 1 teaspoon cream cheese mixture and sprinkle with Parmigiano-Reggiano.

Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.

Makes 40 hors d'oeuvres.

Make ahead: toasts can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature. Cream cheese mixture can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

*I was in a hurry, so I used the food processor to quickly chop the ingredients.
**I seasoned my toasts with salt and pepper before baking them.

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Wow Guests With Roquefort & Walnut Canapés

YumSugar — Sat, 20 Dec 2008 08:00:39 -0800

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.

Roquefort and Walnut Canapés
From Saveur

Ingredients

16 1⁄4"-thick white bread slices, preferably Pepperidge Farm Very Thin Sliced Bread
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
Kosher salt
32 flat-leaf parsley leaves
16 walnut halves, cut into quarters

Directions

Using a 2" round cookie cutter, cut out 32 circles from bread slices. Brush both sides of each circle with melted butter and transfer to a baking sheet. Toast bread in a 400˚ oven, turning once, until light golden, about 10 minutes.
Meanwhile, beat 8 tbsp. of the softened butter, cream cheese, brandy, and mustard powder in a medium bowl. Stir in blue cheese. Season with kosher salt.
Spread about 1 tbsp. cheese mixture onto each bread circle and garnish with a flat-leaf parsley leaf and a piece of walnut.

Makes 32 canapés.

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Spanish Olive and Cream Cheese Canapes

partysugar — Wed, 04 Feb 2009 16:23:41 -0800

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Come Party With Me: Housewarming Party - Menu I

partysugar — Tue, 17 Jul 2007 09:01:38 -0700

While you may be tempted to bring out all of the stops for your housewarming party, I suggest that you take it easy in the kitchen. The house and decor should be the shining star - not the food. Still, delicious tasty bites are absolutely necessary. Start by purchasing a few of your favorite grocery store appetizers (I like marinated olives, nuts, and dips that can be jazzed up with fresh herbs) and throw in a few homemade appetizers. Small bites that can be eaten quickly and placed around the house are ideal. Blue cheese and chive celery canapes sound elegant, but are simple to prepare and popcorn shrimp with lemon aioli dipping sauce are irresistibly delicious. For these yummy recipes all you have to do is read more

Blue Cheese & Chive Celery Canapes
From Instyle magazine

1 cup crumbled blue cheese
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons minced fresh chives
salt and pepper
6 stalks celery, trimmed, cut into 1 inch pieces
minced chives for garnish

In a bowl mash together blue cheese, sour cream, mayonnaise, chives, salt and pepper.
Spoon into celery pieces; garnish with chives.

Serves 20.

Note: The image is the dip before it is placed inside the celery bowls.

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Popcorn Shrimp
From Instyle magazine

1 cup all-purpose flour
1 tsp sugar
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
½ tsp black pepper
½ tsp ground cayenne pepper
½ tsp dried thyme
1½ cups milk
2 eggs, lightly beaten
2 lb. medium shrimp, peeled, deveined
1½ cups unseasoned bread crumbs
2 cups vegetable oil (if frying)

In medium bowl combine first 8 ingredients.
Make a well in the center and gradually whisk in milk and eggs. Let stand 30 min.
Working in batches, stir shrimp into batter; remove with slotted spoon, letting excess batter drip back into bowl.
Coat shrimp with bread crumbs.
If you want to fry the shrimp: Heat oil to 350°F in deep saucepan. Working in batches, add shrimp to hot oil. Fry 2-3 min., or until golden. Remove with slotted spoon to baking sheet lined with paper towels. Repeat until done.
If you want to bake the shrimp: Heat oven to 450°F. Place wire rack on baking sheet; lightly spray with nonstick vegetable spray. Put shrimp on rack in single layer. Bake 12-15 min., or until golden.
Serve hot with lemon aioli dip: In small bowl combine 2 cups mayonnaise, 5 cloves minced garlic, 1 tbsp fresh lemon juice, 1 tsp lemon zest, and salt and pepper to taste.

Serves 12.

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