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!


Anonymous said...

I love seafood, and your seafood canape looks great! Nice photos ^^

tigerfish said...

How shall I eat this? The shrimps first or everything in one bite :P

Anonymous said...

Yummy!! I love shrimpies!! *drools*

Soli Deo Gloria said...

Thanks Noobcook and Galatians!

Tigerfish, hee hee, you can eat it anyway you like, I guess. I did not take off the shells of the tails to "beautify" the picture, but I suppose if our guests are to eat the canape in one bite, yes, we have to remove the shells... :)

Chibog in Chief said...

oh what a beautiful and healthy canapes!! what a great entry !

Unknown said...

wow!!!... great looking canapes... you're right... we do learn a thing or 2 from our kids... :)

Susan @ SGCC said...

Ning, you are too sweet! I'm blushing! Your canapes look delicious! They will be perfect on my buffet. Thank you so much for sending them over!

See you at the Bash!

Soli Deo Gloria said...

Thanks Dhanggit!

Mikky, hello! I'm reading your "finds" at the Food Fair! :)

SGCC, I'm excitedly awaiting the party! :)

eatingclubvancouver_js said...

Hey, am I or am I invited to this party? ;)

Anonymous said...

Your Seafood Canapes sound delicious and so easy! We're having a party food recipe contest and would love to have you enter one of your favorite recipes. The prize is a $400 gift certificate. Check out the contest at our blog:

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Viagra without a prescription said...

seafood is my addiction!! I love the combination of flavors!!I would like to open my own seafood restaurant

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