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HYDE PARK, N.Y. - Easy to pick up, neat to eat, canapes - small open-faced sandwiches - are one of the best-known hors d'oeuvres.
The base is a small piece of bread or toast, often cut into a decorative shape; the topping is up to you. In this recipe, a chunky, smoky-sweet roasted pepper salad is matched with a creamy blend of goat cheese and sour cream.
Hors d'oeuvres, including canapes, help set the stage for what's to come. Be it a casual evening of cocktails and conversation or a multicourse meal, hors d'oeuvres are designed to take the edge off an appetite.
The idea is to keep the portions small enough to avoid spoiling one's appetite, yet tasty and attractive enough to leave a memorable impression.
It's sometimes challenging to determine how much is enough. As a rule, cocktails and appetizers require two or three pieces per person of three to five different items.
Another thing to consider is how many hors d'oeuvres are placed on each tray and how high each is piled with topping. Hors d'oeuvres are most appealing in a small package.
"As a guideline, hors d'oeuvres should be able to be eaten by a guest in one or two bites," says chef Ryan Baxter, associate professor in culinary arts at the Culinary Institute of America.
In this recipe, the key is the peppers. Roasting intensifies the flavor and softens the peppers.
"Roasting peppers lends an unmatched intensity and deep flavor that marries well with many other foods, especially olive oil, sharp cheeses, balsamic vinegar and capers," Baxter says. "This flavor transformation is most evident and dramatic when using red peppers, but green and yellow peppers yield similar results."
When selecting peppers, choose firm flesh and tight, glossy skin. Although roasted peppers are easily store-bought and home roasting can be messy, the results are deliciously rewarding.
Roasted Pepper and Goat Cheese Canapes
2 tablespoons golden raisins
2 tablespoons sherry 4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
1/2 diced, seeded tomato
1/2 red onion, thinly sliced
5 Kalamata olives, pitted and cut into strips
2 tablespoons minced fresh cilantro, plus leaves for garnish
1/2 jalapeno, seeded and minced
1 clove garlic, minced
1 red bell pepper, roasted
1 yellow bell pepper, roasted
1 green bell pepper, roasted
8 slices whole wheat bread
1/2 cup crumbled fresh goat cheese
1/4 cup sour cream
Combine the raisins with the sherry and warm in a microwave for 40 seconds at full power. Or combine in a small saucepan and warm over low heat. Allow the raisins to plump for about 10 minutes. Drain, reserving the liquid.
Whisk together the olive oil, vinegar, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the tomato, onion, olives, minced cilantro, jalapeno and garlic; stir to combine. Let the dressing rest while preparing the bell peppers.
To roast and peel peppers: If you have gas burners, hold the peppers over the flame with tongs or a large kitchen fork, turning to char them evenly. If your grill is hot, char the peppers over hot coals or high heat.
To roast or broil peppers in a hot oven or under a broiler, halve them. Remove their stems, seeds and membranes, and place them cut side down on an oiled sheet pan. Broil or roast until their skin is black and blistered.
Once the pepper is evenly charred, transfer to a paper bag or bowl and close or cover tightly. By the time the peppers are cool enough to handle, about 10 minutes, steam will have loosened the skin enough to peel easily. Remove and discard the skin, seeds and stems. Cut the peppers lengthwise into 1/8-inch-wide strips and add to the dressing. Add the plumped raisins and toss well. Set aside to marinate for at least 30 minutes or up to 2 hours.
Preheat the oven to 425 degrees. Punch out 2 circles from each bread slice with a 2-inch round cutter. Transfer to a baking sheet and toast in the oven until evenly browned and crisp, 3 to 4 minutes.
Whisk together the goat cheese and sour cream, and transfer to a piping bag fitted with a round tip (about 1/4-inch diameter hole).
To assemble the canapes, pipe the goat cheese mixture in a ring around the edges of the toasted rounds. Or spread or spoon the goat cheese on the toasted rounds. Mound about 1 tablespoon of the pepper salad in the center of each canape and top with a cilantro leaf.
Makes 16 hors d'oeuvres, 6 to 8 servings.
Nutrition information per canape: 100 calories, 3g protein, 9g carbohydrates, 7g fat, 150mg sodium.
Source: Recipe from "Cooking at Home with the Culinary Institute of America" (Wiley, $40).