We do events at my office pretty frequently and I often have the pleasure of taking the lead on making sure people are fed. Sometimes it’s dinner, sometimes it’s cocktail party fair, but it’s always vegetarian (with the occasional sustainable seafood thrown in the mix). As an avid carnivore, when I think canapes and hor d’oeuvres my mind immediately goes to bacon wrapped dates, bacon wrapped scallops, sausage stuffed mushrooms, pigs in a blanket…basically a lot of pork products. That said, I love myself some vegetables and so I embrace the challenge to create bites that are yummy enough that you don’t miss the bacon and filling enough that you don’t start gnawing on the compostable plates. Which are not actually edible, I have tried.
Below are 4 super easy canapes/hor d’oeuvres that are sure to please even the most cantankerous carnivore while keeping the veggie lovers happy!
Cut a baguette thinly (<1/2") and on a bias. Toast the pieces until lightly browned. Reduce 1/2 cup balsamic vinegar and 3 tbsp honey in a small saucepan until reduced by at least 1/2. Smear toasts with goat cheese and a small amount of fig jam. Drizzle with honey balsamic reduction. If the reduction hardens, microwave for 5 second intervals. Makes about 30.
Slice a cucumber into 25-30 1/4″ slices. Stir together 8oz softened cream cheese, 2 tbsp finely minced red onion, 1 tbsp minced dill, 1 tbsp lemon juice, and a pinch of salt until fully combined. Transfer to a piping bag. Pipe about 1 tsp of the cream cheese mixture onto each cucumber slice. Top with a piece of high-quality smoked salmon (about 1″ sq). Garnish with a sprig of dill. Makes 25-30.
Follow all of the directions of the previous recipe but replace the smoked salmon with a shaving of carrot.
Combine 2 cups diced tomato (with the seeds removed), 1/3 cup finely diced red onion, 2 cloves of garlic finely minced, 6 large basil leaves cut chiffonade, and 2 tbsp olive oil in a bowl. Mix gently and season to taste. Refrigerate for at least 2 hrs for flavors to combine. This can be made a day ahead. Slice a baguette into 1/4″ rounds. Brush each slice with olive oil and toast under the broiler for 1 minute or until golden brown. Top slices with bruschetta. Makes 30-40.
A big thank you to all of my taste testers and Adam Beal for the artistically unfocused photos 🙂