Pomp and Circumstance rang true for the first time in our school’s history last week as we graduated the first two seniors of Oak Hill Christian School. We celebrated this meaningful event with about 150 others in attendance. It was a grand night. So much excitement, emotion, and pride as our two seniors commenced confidently into their futures.
I volunteered to make Canapés for the reception following the Commencement Ceremony. I chose one of my favorite stand-bys, Italian Canapés as well as a new one I created based on Peter’s Baked Feta, calling them Greek Canapés. I made four trays of canapés which were well received and quickly gobbled up. Canapés are basically made with a base, usually bread, a spread, and garnish but can be dressed up or down depending on your needs, creativity level, and tastes.
Italian Canapés
3/4-1 pound cream cheese- I used the softened kind in the tub
1/3 cup mayonnaise
1 packet Good Season’s Italian Dressing Mix
one English Cucumber peeled and sliced thinly
one French Baguette sliced thinly
dried dill weed
In a large bowl mix cream cheese, mayonnaise, and dressing mix until smooth. Pipe on or spread a small amount on each piece of bread and top with one slice of cucumber. Sprinkle with dill. Place on tray and cover and chill until ready to serve. Makes about 25-30 pieces.
Note- You can see from the photos that I cut each slice of cucumber through the center but ending just at the edge in order to straddle each piece over the cream cheese mixture.
Greek Canapés
8 ounces feta cheese- I used the brick kind
8 ounce cream cheese
1 yellow pepper seeded and rough chopped
4 T. olive oil
pinch Kosher Salt
1/2 tsp. fresh cracked black pepper
French baguette, slice thinly
chopped red and orange pepper for garnish
chopped chives for garnish
In a food processor blend the first 6 ingredients until almost smooth. If it is still thick add a bit more olive oil and pulse until smooth. Spread a small amount on each bread slice and garnish with chopped peppers and chives. Makes about 25-30 pieces.
The benefits of serving Canapés:
1. Can be made ahead of time and stored covered in the refrigerator.
2. Very filling and go a long way in feeding large crowds.
3. Economical as bread and a few ingredients are inexpensive.
4. Very simple to make and look impressive on any buffet table.
5. Versatile, use your imagination for other flavor combinations.
PS- I have updated my Blogs of the Month, click and see who has been added.
Robin Sue
15 Comments
Great ideas for canapes. I'm amazed by all of the entertaining you accomplish.
I've just discovered that I love feta cheese, so your Greek canapes really appeal to me. They all look great though. What a presentation.
And how wonderful that your school reached such a milestone!
(And thanks, Robin Sue, for adding me to your blogroll. I check in on yours every day too!)
Very fancy!! I am always on the lookout for some new, quick appetizers. You never know when a Happy Hour might pop up.
R-Sue, glad that you're enjoying this Baked Feta so much that's it's morphing into other recipes!
Thanks again…you're a good Greek food friend.
Yum! I could easily make a meal out of this. You always have the best apps anywhere.
I always thought canape was just another word for appetizer. Learn something new every day!
fancy-shmancy, robin sue! your homages to both countries are appropriate and delicious.
They look so fancy.. great job and congrats to the graduates!
Absolutely gorgeous – and economical indeed!
Thanks for sharing and glad you had such a good time!
Beautiful and easy…a perfect combination and they sound very good.
Two for the price one~ Alternatively delicious canape
on a nice large plate love it!
Thanks for sharing your wonderful recipe:)
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Such a pretty presentation, and they look delicious!
Unfortunately I didn't get to taste them because they were gone! They were beautiful to look at though. It was a great night:)
I love canapes, but I don't think to make them that often. Yours are so pretty!
Canapes for commencement, I LOVE IT!