Rocedure for Preparing Canaps from Toast

Method 1

You may use ready-sliced bread (after trimming the crusts), but it is usually most efficient to use long, unsliced pullman loaves. Cut the crusts from all sides (save for bread crumbs). Cut the bread horizontally into slices V4 inch (6 mm) thick, as shown in Figure 23.1.

Toast the slices in the oven or in a large toaster. Let the toasts cool.

Cover with a thin, even layer of the chosen spread and cut into desired shapes with a knife (see Figure 23.2). Make the cuts neat and uniform.

Alternatively, cut the toasts into desired shapes with small cutters and reserve the trim for bread crumbs. Spread each cutout with desired topping. (This method is more time-consuming, but it may be used with round or odd-shaped cutters if you desire to save food cost by not losing spread on unused trimmings.) Garnish the cutouts as desired.

Method 2

Cut bread slices as in step 1 above.

Cut into desired shapes. Brush both sides of each cutout with melted butter and arrange on sheet pans. Place in a hot oven (450°F/230°C) until golden brown and very crisp, about 6 to 8 minutes. Let the bases cool. Assemble the canapés.

This method is more costly but gives a crisper base that holds up better with a moist spread.

Figure 23.1

For canapés, trim the crusts from a pullman loaf. With a serrated knife, cut the loaf horizontally into thin slices.

Figure 23.1

For canapés, trim the crusts from a pullman loaf. With a serrated knife, cut the loaf horizontally into thin slices.

Figure 23.2

Bread slices for canapés can be cut into several basic shapes with no waste.

Figure 23.2

Bread slices for canapés can be cut into several basic shapes with no waste.

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