Just what is a canapé? “Here is a world in itself. The canapé world presents all sorts of problems and rules which have been laid down by one person and another. I think I shall disregard the majority of them…” – James Beard, Hors d’Oeuvre and Canapés, 1940 The word canapé (pronounced “ka-nah-PAY”) may be a bit old fashioned, but the idea behind it is as popular as ever. Essentially, a canapé is a small, composed appetizer. It’s a cocktail party staple, and while popularly used ingredients have gone in and out of style throughout the years, the basic principles remain the same. Traditionally, a slice of bread or a cracker serves as the base and is topped with some sort of spread (often cheese) and garnishes. Think crostini or bruschetta. But we’ll take our cue from James Beard, one of the forefathers of modern American cuisine, and play fast and loose with those rules. Vegetables or fruit also make excellent bases for canapés. Try sliced cucumbers or watermelon radishes, endive leaves or apple wedges. Even some dried fruits can provide a nice platform for a cheesy spread. Deli meats and charcuterie, too, offer lots of creative options. And lest you think a canapé must be a gourmet affair, consider one of the most humble snacks around: Top a cracker with a slice of cheese and perhaps a dollop of mustard or jam, and you’ve got yourself a canapé. Eat with your pinkies out. Or don’t. There are no rules.
Cheddar Olive Pops
Beef Roll Bites
Servings: 25 Olive Pops
Servings: 8 Bites
Ingredients:
Ingredients:
2
8
ounces Wisconsin cold pack cheese (horseradish or plain)
1
pound roast tenderloin or skirt steak, thinly sliced
1
cup arugula leaves
cups (8 ounces) Wisconsin aged cheddar cheese, coarsely grated
1/2 cup butter (1 stick), softened 1
cup flour
1
teaspoon paprika
25 large pimento-stuffed green olives
1/2 cup red bell pepper, sliced into thin strips
Directions:
Directions:
Preheat oven to 400°F.
Spread cold pack cheese on slice of steak, top with arugula leaves and red bell pepper strips and roll up.
In large bowl, blend together cheese and butter with electric mixer. Add flour and paprika; mix well. Shape 1 tablespoon cheese mixture around each olive, dipping hands in flour, if necessary, to prevent sticking. Arrange on parchment-lined baking sheet and bake 10 to 15 minutes, until golden. Remove from baking sheet and serve immediately.