FRENCH CANAPES

"The key to canapes, whether cut into triangles, squares or circles, is to be sure they are very thin and easy to eat. A canape should be one or two bites at most."

HAM CANAPES

3 thin slices white bread
2 tablespoons butter, softened
3 thin slices smoked ham
Dijon or honey mustard
3 cornichon pickles, thinly sliced

Butter 3 slices of bread and top each with a slice of ham. Using a very sharp knife, cut off the crusts. Cut in half diagonally and then in half again diagonally, creating a total of 4 triangles for each slice. Top each triangle with a tiny dollop of mustard and a pickle slice.

Makes 12 ham canapes

AIOLI SHRIMP CANAPES

2 tablespoons mayonnaise
1 clove garlic, finely mashed
2 teaspoons lemon juice
1/2 teaspoon olive oil
Salt
Freshly ground pepper
3 thin slices white bread
6 small shrimp, poached
Zest of 1/2 lemon

To make the aioli, combine mayonnaise, garlic, lemon juice and olive oil in a small bowl until well mixed. Season to taste with salt and pepper.

Spread the aioli onto each slice of bread. Using a very sharp knife cut off the crusts. Cut the sandwiches in half diagonally and then in half again, creating a total of 4 squares for each slice. Thinly slice or chop the shrimp. Top each triangle with shrimp and a sprinkle of lemon zest.

Makes 12 aioli shrimp canapes

Adapted from source: The Opera Lover's Cookbook by Francine Segan, Renee Fleming, and Mark Thomas