Canape Variations

Preheat the broiler.

For the canape base, cut out small and large rectangles, squares and circles from the white bread. Broiler in the broiler until golden brown on both sides, watching carefully.

Peel the orange, remove the white skin, and loosen the fruit fillets from the partitions. Peel the tangerine, remove the white skin and cut the flesh into thin slices.

For the chicken kumquat canapes, spread the bread circles with mayonnaise. Slice the kumquats into slices. Put some orange fillets with the halved chicken slices over the bread circles. Secure with toothpicks and garnish with the chopped pistachios and kumquat.

For asparagus canapes, trim the asparagus, blanch in salted water for 3-4 minutes. Drain, rinse with cold water, and drain again. Mix the goat cheese with the parsley and spread it over the bread rectangles. Cut the ham into cubes and serve with the asparagus tips over the goat cheese.

For smoked pork canapes, spread the bread squares with butter. Cook the ham into strips and spread over bread squares. Cut out balls from the pitted melon with a melon baller and place each ball with a small cocktail stick over the bread squares.

For the game pies canapes, spread the bread squares with butter. Cut the game pies into cubes and put over the bread squares. Attach 1 each orange fillet with a small cocktail skewer and place over the bread squares.

For the foie gras canapes, cut the foie gras into cubes and place on the bread squares. Rinse the grapes, cut in half and place it over the bread squares.