This is Part 5 of my trip down memory lane..cocktail nibbles for the '50's..check out all the vegetarian ones on www.Goodeliphe.blogspot.com
These are all served HOT!
Tomato-Mustard Canapes
3-4 Bread slices, crusts removed & cut into 1/4's
1/4 inch slices of fresh tomato
butter
sharp mustard
1 cup mayonnaise
thin slices/shaved cold meat ( ham, salami, turkey & etc.), or cooked spicy sausage
Saute the bread in hot butter until they are golden brown ( large croutons)
Lay a slice of cold meat on the crouton, spread with hot mustard and top with a tomato slice.
Spread generously with mayonnaise and broil until the mayonnaise puffs and browns...serve immediately on a warmed platters
Hot Crab Canapes
2 cups crab meat
Mayonnaise
1tsp Worcestershire sauce
1 cup minced cucumber
sea salt & pepper
24 small bread croutons cooked as in first recipe ( sliced bread 1/4's)
parley, drained capers and pitted olives
Remove any cartilage from the crab meat, and any bits of shell and shred.
Mix with enough mayonnaise to hold together.
Season with Worcestershire sauce and set aside to cool.
Spread a thin layer of cucumber over each crouton.
Cover with a mound of crab meat..then place under a broiler and cook until lightly browned.
Decorate with a mix of parsley, capers and minced olives 1/2 cup minced parsley, 3 tbsp capers, 3 tbsp minced olives).
Serve immediately in hot platters
Hot Shrimp Triangles
1x 8ozs cream cheese at room temp.
12 slices of firm bread, crusts removed
1 tsp dry English mustard or wasabi
1 tbsp milk
1/2 tsp sea salt
dash paprika
8 ozs shrimp, chopped
2 tbsp minced scallion
2tbsp finely chopped almonds
smoked Paprika to decorate
PREHEAT oven top shelf 400F
Beat cheese until fluffy.
Mix the mustard with the milk and add to the cheese and mix well, then fold in all the other ingredients.
Spread generously onto the bread slices, sprinkle lightly with paprika, and cut into triangles corner to corner.
Place triangles on a cookie sheet and bake 5-8mins until well browned.
Serve immediately on warmed platters
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