Best Tomato Canapés Recipes

CHEESE AND SUN-DRIED TOMATO CANAPéS

Steps:

• Heat oven to 375°. Place bread slices (cut bread into shapes using holiday cookie cutters if desired) in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until toasted.
• Spread each slice with tomato spread. Sprinkle with cheese, bacon and parsley. (If making ahead, cover and refrigerate up to 24 hours.) Bake about 5 minutes or until cheese is melted. Serve warm.

TOMATO & CHEESE CANAPéS

Steps:

• Cut cheese slices diagonally in half.
• Top crackers with basil, cheese and tomatoes.

TOMATO AND CHEESE CANAPES

Steps:

• Top each cracker with basil, cheese and tomato, and voila! you have a canape!

CHERRY TOMATO CANAPES WITH GOAT CHEESE AND CAVIAR

Steps:

• Cut the base off each of the cherry tomatoes and scoop out the seeds. Put them, cut side down and sit on kitchen paper to absorb any tomato juices from inside.
• In a bowl, mix together the goat's cheese, cream and chopped chives and season with salt and pepper. This can now be spooned or piped (piping looks more stylish and professional) into the hollowed-out tomatoes.
• Cut the chives for the garnish into 1cm lengths. Top each tomato with a little caviar and a couple of pieces of chive.

TOMATO CANAPES (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F.
• Placed the diced tomatoes in a colander. Sprinkle with the oinions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally.
• Fill each phyllo shell with a scant tablespoon of the tomato mixture.
• Stir together the mozzarella and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella mixture.
• Sprinkle each with 1/4 teaspoon of bacon pieces.
• Bake the filled shells for 10 to 12 minutes. Serve hot.
• These may be prepared ahead of time and refrigerated until serving time.

TOMATO CANAPES

Steps:

• Directions.
• Preheat the oven to 350 degrees F.
• Place the diced tomatoes in a colander. Sprinkle with the onions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally. Fill each phyllo shell with a scant tablespoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella mixture. Sprinkle each shell with 1/4 teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time.
• House Seasoning: 1 cup salt + 1/4 cup black pepper + 1/4 cup garlic powder.
• Mix ingredients together and store in an airtight container for up to 6 months.

CANAPES WITH GARLICKY TOMATO SPREAD

Steps:

• Use blender or food processor to puree all ingredients (except bread) into a smooth paste.
• Trim sliced bread into large square without crusts.
• Place a layer of paste on one slice, top with remaining slice and cut into four squares or triangles.

TOMATO CANAPéS

Steps:

• Preheat the oven to 350 degrees. Place the diced tomatoes in a colander. Sprinkle with the onions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally.
• Fill each phyllo shell with 1 teaspoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with 1 teaspoon of the mayonnaise mixture. Sprinkle each shell with A teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time.