Venetian Canapes Recipes

VENETIAN CANAPES

Steps:

• Preheat oven to 350°F.
• Cut circles out of bread slices w/2inch round cutter.
• Melt 3 tbsp butter in small saucepan.
• Brush both sides of bread circles lightly w/butter.
• Bake bread circles on ungreased baking sheet 5 to 6 minutes per side until golden.
• Remove to wire rack.
• Cool completely.
• Increase oven temp to 425°F.
• Melt remaining 2 tbsp butter in small saucepan.
• Stir in flour; cook and stir over medium heat until bubbly.
• Whisk in milk; cook and stir 1 minute or until sauce thickens and bubbles (sauce will be very thick). Take off heat, and add mushrooms to sauce, 3 tbsp cheese, salt and black pepper, and stir until well blended.
• Spread heaping tbs mushrooms mixture on top of each toast round; place on ungreased baking sheet.
• Sprinkle remaining 3 tbsp cheese over canapes, dividing evenly.
• Garnish w/black and green olive slices, and bell peppers.
• Bake 5-7 minutes until tops are light brown.
• Serve warm.

DELICIOUS CANAPé RECIPES - WATERMELON RADISH BITES

Steps:

• Slice the watermelon radish into 1/8 inch rounds.
• Combine the tuna, mayonnaise, and salt in a small bowl and stir till combined.
• Add a dollop of the tuna to each of the radish slices. Then sprinkle on a dash of paprika over each tuna and radish bite. Top with microgreens.

VENETIANS

Steps:

• Grease 3 - 13 x 9 inch pans. Line with wax paper. Preheat oven to 350 degrees F (180 degrees C).
• Combine almond paste, sugar, butter, egg yolks and almond extract. Beat for 5 minutes until light and fluffy. Beat in flour and salt.
• In a separate bowl, beat egg whites until stiff peaks form. With a wooden spoon, fold into the almond mixture.
• Divide dough into 3 -1 1/2 cup portions. Add red coloring to one of the portions, and green to the another. Spread the batter in the 3 separate prepared pans (keeping the colors separate).
• Bake for 15 minutes, or until edges are golden brown. (Each layer will be 1/4 inch thick). Remove cakes from pan immediately. Cool thoroughly.
• Stack layers in a 9 x 13 inch pan, spreading apricot jam between layers (no jam on top layer). Place second 9 x 13 inch pan on top and weigh down with two 5 pound bags of sugar or flour. Refrigerate overnight.
• Melt chocolate over hot water and spread over cake. Allow to set. Trim edges and cup into 1 inch squares.