For serving at the beginning of dinner and giving a zest to the appetite, canapés are extremely useful. They may be either hot or cold and made of anything that can be utilized for a sandwich filling.
The foundation bread for canapés should be one or two days old and may be toasted or fried crouton fashion. The nicest way is to butter it lightly, then set it in a hot oven to brown delicately, or fry in hot fat.
For cheese canapés sprinkle the toast thickly with grated cheese, well seasoned with salt and pepper. Set in a hot oven until the cheese melts and serve immediately.
The bread for canapés should be cut oblong, diamond shaped, in rounds, or with a cutter that has a fluted edge. While the toast is quite hot, spread with the prepared mixture and serve on a small plate with sprigs of watercress or points of lemon as a garnish.
Another way is to cut the bread into delicate fingers, pile it log-cabin fashion, and garnish the centre with a stuffed olive.
