Cheese Canapés is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of thin bread pieces that are fried, spread with mustard, topped with cheese and grilled to melt. The full recipe is presented here and I hope you enjoy this classic British version of: Cheese Canapés.
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This is a classic recipe for a Victorian version of Cheese Canapés that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 334.—CHEESE CANAPEES.
Cut some slices of stale bread about the twelfth part of an inch in thickness, stamp these out with a plain tin cutter of round, oval, or heart shape, and, having fried these croutons in a little clarified butter, of a light colour, dispose some pieces of cheese upon each, with a little mustard spread under the cheese, and season it with pepper ; push the canapees in a brisk oven or before a clear fire, and as soon as the cheese is melted, serve quite hot. Note.—Toasted cheese served in this fashion is preferable to any other mode, owing to the fact that no time is lost in seasoning and conveying it to the toast.
Modern Redaction
Ingredients:
6 thin slices of bread
6 tbsp clarified butter (ghee)
Dijon mustard or English mustard
100g Cheddar cheese, cut into small cubes
Method:
Cut the bread about 2mm thick. Remove the crusts and use small tin cutters to stamp out shapes from the bread.
Melt the clarified butter in a non-stick frying pan, add the bread shapes and fry until golden on both sides. Drain on kitchen paper and spread one side with mustard.
Sit a piece of cheese in the centre then place under a hot grill (broiler) until the cheese melts. Arrange on a serving dish, garnish with herbs and serve.
