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Reuben Canapes

Servings: 24

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 Topping: 2 tbsp (25 ml) Dijon mustard 2/3 cup (150 ml) drained sauerkraut 12 (8 oz/250 g) thin slices smoked meat, (cut in half) 24 small slices Gruyère cheese

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. Topping: 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.

AP 08


reuben canapés