Reuben Canapes

By The Canadian Living Test Kitchen

155 people added this to their Recipe Box

This recipe makes 24 servings

Elegant napkins and a platterful of canapés spell partytime.


Ingredients  1/2 baguette , (10 inches/25 cm for half)
2 tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp pepper
Topping:
2 tbsp Dijon mustard
2/3 cup drained sauerkraut [100 g]
12 (8 oz/250 g) thin slices smoked meat , (cut in half) [2.7 kg]
24 small slices Gruyère cheese
Preparation 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.

Additional information : Variations
Goat Cheese and Roasted Pepper Canapés: Omit Topping. Top each toast with about 1 tsp (5 mL) goat cheese; 1 small strip roasted red pepper; and half black olive.

Pesto Salami Canapés: Omit Topping. Top each toast with about 1/2 tsp (2 mL) pesto sauce; half slice salami; 1 fresh basil leaf; and 1 slice bocconcini cheese.

Smoked Trout and Boursin Canapés: Omit Topping. Top each toast with about 1 tsp (5 mL) Herb and Garlic Boursin cheese; 1 slice English cucumber; and 1 small piece hot-smoked trout or salmon. Sprinkle all with 2 tbsp (25 mL) chopped fresh chives.

Liver Pâté and Caramelized Onion Canapés: Omit Topping. In large skillet, heat 2 tbsp (25 mL) vegetable oil over medium-low heat; cook 1 Spanish onion, thinly sliced; 1/2 tsp (2 mL) dried thyme and pinch each salt and pepper until golden, 30 minutes. Top each toast with about 1 tsp (5 mL) liver pâté scant 1/4 tsp (1 mL) red currant jelly; and about 1 tsp (5 mL) caramelized onion mixture.


Source : Canadian Living Magazine: January 2009