Canape of Roasted Garlic, Blue cheese, Pear, Cote de Boeuf and Petite Salade
- Sliced rustic bread, lightly toasted, cut into ~ 2" x 3" pieces
- Roasted garlic: remove several large cloves of garlic, and saute in olive oil on each side until brown (takes around 15 minutes total)
- Some sort of rich blue cheese, not sure what we had, but it was nice and creamy. Make sure it's room temperature, or you won't be able to spread it.
- Thinly sliced pear
- Sliced cold Cote de Boeuf (from last night's dinner, otherwise, skip the beef)
- Arugula lightly tossed in a balsamic vinaigrette
Toast the bread on both sides. For each canape: Spread the roasted garlic on the toast. Liberally spread on the bleu cheese--at least an 1/8" thick. Fan out the pear slices. Add the sliced beef to the top, then garnish with arugula salad (just a touch). Note, this would work well without any one ingredient. It would suffer if you were missing two.
Canape of Goat Cheese, Yellow Tomatoes & Spicy Chorizo
- Sliced bread (baguette, rustic, whatever)
- Sliced spicy, dried chorizo
- High water content goat cheese (like Petit Billy)
- Yellow tomato, sliced
On the bread, place the sliced chorizo, then the goat cheese, then the sliced yellow tomato. Experiment with the ordering, it makes a big difference. Might be nice with julienned basil.
Canape of Fois Gras Mousse and Fig Jam
Bread, foie gras mousse and fig jam. Wonderful, easy (if you happen to have a grocery store that carries foie gras mousse... )