St. Barth Canapes

As I mentioned elsewhere, what we eat while on vacation at St. Barth has very much to do with what we find at the deli counter, and other specialties that happen to be available. Below are some of the canapes. Some arose out of charcuterie arrangements, others as appetizers to take the edge off while I cooked. None were pre-planned, just came out of what was available and what was leftover. 

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... )