Recipe: French Canapes - Ham Canapes and Aioli Shrimp Canapes

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