Recipe courtesy of Gourmet Magazine

Cheese Canapes

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  • Yield: 12 canapes
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3 tablespoons unsalted butter, softened

12 thin slices of salami, cut into 12 (2-inch) scallop-edged rounds

1/4 pound Vasterbotten cheese or sharp Cheddar, sliced thin and cut into twelve 1 1/2-inch rounds

36 (1 1/2-inch) long julienne strips of red bell pepper

About 2 tablespoons Swedish sweet mustard

12 drained bottled cocktail onions

6 slices of rye bread


  1. Spread the bread with the butter and with a 2-inch scalloped cutter cut into 12 rounds. Arrange the salami, the cheese, and the bell pepper decoratively on the bread, spoon small dollops of the mustard onto the canapes, and press the onions into the mustard. The canapes may be made 30 minutes in advance and kept covered and chilled. Arrange the canapes on a platter.