Sunday, September 14, 2008
Seafood Canapes : A Blogosphere Party!
I'm late! I'm late! I'm almost, almost late - to one of the exciting blogosphere party yet! It is Sticky, Gooey, Creamy, Chewy's Blogiversary Bash! I started to read Sticky and Gooey Chef's blog just a few weeks ago, and I was hooked! Her stories are so personal and fascinating. Her pictures are so yummy and beautiful! Her recipes are easy to follow! If you drop by her site, you will see she gets lots of favorable comments from her many friends in the blogosphere. So, I am sure, she, as a person and friend, is as sticky, as gooey, as sweet as her food!
For her party, I am sharing this easy to prepare, almost-no-cook canapes. A Canape, according to Mr Wiki, is is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite. Because they are often served during cocktail hours, it is often desired that a canapé be either salty or spicy, in order to encourage guests to drink more. Traditionally, a canape consists of a base (usually bread or crackers), a spread (usually cream cheese or butter, or any kind of pate); and the garnish. The garnish can be any kind of chopped vegetable, herbs, or if you prefer the high-end caviar or truffle oil.
Since I cannot afford caviar yet, can anchovies do? :)
I used slices of whole wheat bread. Each slice is cut diagonally in half to make a triangle, then cut each triangle in half again to make smaller triangles. So a slice of bread yields 4 triangles.
5 slices whole wheat bread
olive oil for brushing bread
3 medium tomatoes, chopped
green onions, chopped
1 T anchovies, mashed
1 T olive oil
20 pcs small shrimps, shelled, boiled
sprinkling of ground pepper
1. Spread some olive oil on the sliced whole wheat bread. Cook in the oven toaster until desired doneness.
2. In a bowl, mix together anchovies, olive oil, tomatoes and green onions. Sprinkle some ground pepper.
3. Arrange the toasted bread on the serving platter. Top with the anchovies/tomatoes mixture. Arrange 1 cooked shrimp on top for garnish.
You can sprinkle some more salt if you prefer. The kind of anchovies I have are already salty so I did not add salt anymore. Ideally, the bread should be toasted until golden brown. But my kids does not like "hard" bread. So, I just heated them up only a bit. :)
This freshly made canape is joining the fun, fellowship and food over at Susan's Sticky, Gooey, Creamy, Chewy's Blogiversary virtual cocktail party. Happy anniversary SGCC!!! Food at the party will be served on Sept 17, so be sure to drop by her site!