Recipe: Shallot Parsley Butter, Cucumber and Dill Butter Canapes, Roquefort Canapes

Thanks Ashley!! I was wondering what they were...I knew from my limited French that translated it meant "amuses mouth"....but had no idea what these were...I do have recipes for canapes...so here are three..
If anyone reading this has recipes for the canape "bread" itself to make from scratch...I would LOVE it..I purchased canape tins along time ago and the recipe booklet that was supposed to come with it didn't...Would love to be able to use them..hee hee. Anyone have any recipes out there??? THANKS!!!!!

Roquefort Canapes
2 tablespoons Roquefort cheese
2 tablespoons Butter
1 pinch Cayenne pepper
2 slices White bread
2 slices Bacon - cut in halves -- broiled

In mixing bowl, combine cheese, butter, and cayenne pepper. Blend well together.
Toast bread. Spread toast with cheese mixture. Cut each slice in two pieces. Broil under broiler flame for 3 minutes. Cover each canape with one piece of pre-broiled bacon. Serve hot.
Makes 4 canapes.

Recipe Source:
THE ART OF FRENCH COOKING by Fernande Garvin Shrimp, Cucumber and Dill Butter Canapes

1/2 cup dry white wine
2 cups water
1 tablespoon kosher salt
12 medium shrimp -- heads removed
6 slices white sandwich bread, very thin -- crusts removed
3 ounces Shallot-Parsley Butter -- (see recipe)
1 seedless cucumber
1 small fresh dill bunch -- sprigs removed

Place wine, water and salt in medium saucepan over medium heat and bring to a simmer. Add shrimp and cook, covered, until shrimp are opaque and cooked through, about 1 minute. Drain shrimp, set aside to cool, peel and devein.

Preheat oven to 300 degrees. Arrange bread slices on baking sheet; transfer sheet to oven and bake 5 to 7 minutes on each side, or until bread has dried out and is slightly toasted. Cool toast on wire rack.

Bring Shallot-Parsley Butter to room temperature before using. Spread each slice with shallot-parsley butter. Using a mandoline or vegetable peeler, thinly slice cucumber. Place 2 cucumber slices side by side to cover surface of bread slice. Arrange sprigs of dill over cucumber. Cut 2 shrimp in half lengthwise and evenly space the 4 shrimp halves on the slice. Cut each piece of bread into quarters. Repeat with remaining ingredients and serve.

Makes 24 pieces.

Shallot-Parsley Butter

8 1/2 tablespoons unsalted butter -- room temperature
3 tablespoons minced shallot
1 tablespoon dry white wine
1 teaspoon kosher salt
1 tablespoon finely-chopped flat-leaf parsley

Heat 1/2 tablespoon butter in small skillet over medium-low heat. Add shallot and cook until soft, 1 to 2 minutes. Add white wine and cook until liquid has evaporated, about 30 seconds. Remove from heat and stir in salt. Cool completely.

Place remaining butter in a medium bowl. Add shallot mixture and parsley. Smash with back of fork or wooden spoon until well combined.

Transfer butter mixture to sheet of parchment or wax paper. Roll into a 1-inch-wide log. Refrigerate until ready to use.

Makes 1 (5-ounce, 7-by-1-inch log), enough for 36 canapes or tea sandwiches.

Recipe Source: "Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart Fresh Herb Canapes

1 cup Cream cheese -- softened to
room temperature
1 teaspoon Lemon juice
1 teaspoon Honey
1 dash Tabasco sauce -- (optional)
1 teaspoon Garlic powder
2 teaspoons Finely minced fresh basil
2 teaspoons Finely minced fresh parsley
1 tablespoon Finely minced fresh tarragon -- (optional)
1 pinch Salt -- (optional)
50 Toast points, canape toasts,
or other crackers
1/2 Red bell pepper -- sliced thinly, and
cut into 1/2" long pieces

Combine cream cheese with next eight ingredients. Blend well. A hand mixer may be used or a food processor, if desired. Place spread in a pastry bag and pipe onto toast points or crackers. Garnish with bell pepper and any leftover herbs.
Serves 50.

Comments: Mixture should be a little firm, not runny, before piping. If necessary, refrigerate until firm.