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Canapés

It's a simple known fact, food brings people together. So go ahead and gather your friends and family for a night of entertaining and great food. Leave them impressed with these beautifully presented and easy to assemble canapes.

Directions

Slice French bread into 1/2” thick rounds.
Mix cream cheese, horseradish and mayonnaise into a smooth soft spread.
Spread a thin layer in the middle on each piece of bread. Avoid spreading over the edges. Fill a small piping bag with a small star tube for piping with the rest of the spread.
To assemble:
Salmon: Egg slice topped with a small rosette of cream cheese mixture to hold the salmon in place. Cut salmon slices in half and place on top of eggs and finish with fresh dill.
Shrimp: Egg slice, repeat cream cheese mixture. Cut shrimp in half. Fold together and place on top of the egg. Finish with a dip of chili sauce.
Brie: Slice tomato. Cut cheese to fit bread. Finish with a quarter kiwi slice.
Cream cheese: Lettuce, pipe cheese rosette and finish with raspberry/ fruit.
Prosciutto ham: Pickle slice with dip of cheese spread. Add half a slice of ham folded on top and finish with a radish slice.
Smoked oysters: Cucumber, dip of cheese spread. Add oyster and a little cheese spread topped with a sliced olive.

Ingredients

2 loaves of French bread cut into 2” rounds

3/4 cup of soft cream cheese

1/4 cup of creamed horseradish

3/4 cup of mayonnaise

3 tbsp of chili sauce (ketchup, horseradish and lemon juice)

1 medium English cucumber

Small bunch of fresh dill or parsley

10 thin slices of dill pickles

4 hard-boiled eggs, sliced into 20 pieces

10 pieces of sliced radish

Iceberg or butter lettuce, cut 10 round pieces to fit bread

Garnish: Blueberry, raspberry, kiwi, strawberry, or other fruit

5 slices of smoked salmon

10 cooked medium shrimp

1 small brie, blue brie, or Camembert

1 package cream cheese or herbed soft cheese

5 thinly sliced pieces of prosciutto ham

1 tin smoked oysters

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A Sampling of our upcoming cooking classes

Wednesday, October 25

Introduction to Cooking (SAIT Main Campus), 6:00 PM - 9:00 PM


Wednesday, October 25

Mexican, 5:30 PM - 8:30 PM


Friday, October 27

Date Night, 6:00 PM - 9:00 PM


> Take a look at all of our upcoming classes!

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