A couple years ago I started a Mom’s Wine Group. We try to meet monthly, and at each gathering we have pre-selected a theme for the wine and the bits & bites. It’s been a lot of fun and I’ve not only enjoyed the nights out and hanging with the ladies, but also trying different wines and some good eats.
Testing out recipes today, I decided this would be one of those bites I will make for one of our wine evenings. I’ve made canapes before, but these ones have Fall elements in them and with Fall in the air it’s the perfect bite for a celebration, like Thanksgiving. I love roasted squash so I decided to roast some grapes and cranberries as well as squash. I caramelized an onion & shallot and went to the market to buy some prosciutto, cheese and fig jam. All of a sudden too many ideas started to flow so I scaled it down to six varieties all shown in the photo. For the record, roasted grapes are absolutely delicious.
A canape can essentially be anything you want it to be as long as it’s small, finger type food. Toppings can be as versatile as the canape. During this experiment I had to stop the insanity at six varieties, I was having too much fun! Below I have included the ingredients for all six canapes so if you are looking to only make one or two of them, look at the Variation list to see what you will need for the ones you would like to make.
- 1 baguette
- 1 cup red grapes
- 1/2 cup frozen or fresh cranberries
- 1 tsp sugar
- salt and pepper
- olive oil
- fresh mint rough tear or slice
- prosciutto sliced thin
- 1 onion sliced thin
- 1 large french shallot sliced thin
- blue cheese sliced
- black pepper goat cheese
- brie cheese sliced
- fig jam
- 1 cup butternut squash small dice
- olive oil
- Preheat oven to 350 degrees.
- Slice baguette to ¼ – ½ inch thickness. Put on parchment lined baking sheet and lightly drizzle with olive oil.
- Place in oven for a few minutes watching carefully. Once they start to brown turn them over, drizzle oil on the top side, and give them another minute. Pull them out and let cool.
- Variations - Roasted Grape & Mint: Mix cranberries with sugar, a tbsp of olive oil and a sprinkle of salt. Place in ovenware and 350 degree preheated oven. Cut any large grapes in half and mix with a tbsp of olive oil and a sprinkle of salt. Place in separate small roasting dish. Roast each approximately 30 minutes. Remove, toss with fresh mint, place on toasted baguette pieces and finish with a drizzle of olive oil.
- Variations - Grape & Prosciutto: Spread a little black pepper goat cheese onto a baguette piece. If you need to cut and add a small slice of prosciutto. Sprinkle on some roasted grapes (from above).
- Variations - Blue Cheese with Caramelized Onions/Shallots: In a saucepan over medium heat melt about t tbsp each of butter and olive oil. Add shallots and onions and cook for about 5 minutes to sweat the onions a bit. This is a slow process and time/care must be given to the onions. Turn your heat down and stir. Keep checking and stirring as you want the onions to slow cook. After about 15 minutes sprinkle on a pinch of sugar and salt. Keep stirring. If they get to dry add a drop of water. If they are not slowly browning turn your heat up slightly. This process should take 30-60 minutes. Do not rush it. At about 30 minutes taste for seasoning and sprinkle on a little more salt if needed. The end result is well worth the time and effort. Once onions are brown, take off heat and set aside to cool. Take a piece of baguette, add a slice of brie or blue cheese and top with a spoonful of cooled caramelized onions and a mint leaf.
- Variations - Fig & Squash: To roast squash put in cooking vessel and mix with a splash of olive oil and salt & pepper. Place in 350 degree oven and roast for about 20 minutes stirring occasionally. This may take a little longer depending how large your dice is. Once roasted, take out and set aside to cool. Take a piece of baguette, spread on some fig jam, maybe a tbsp of roasted squash and top with small piece of brie.
- Variations - Prosciutto & Squash: Take a piece of brie or blue cheese and place it on baguette, add a small piece of prosciutto and top with roasted squash.
- Variations - Fig & Prosciutto: Spread some fig jam onto baguette piece, add a piece of brie and top with a small piece of prosciutto.