Entertaining Canapé Platter | Peggy Lampman's dinnerFeed

Recipe: Truffled Fillet Canapés

15 slivers rare beef, cut into pieces 2-inches long by 1/2-inch wide by 1/8-inch thick.
1 1/2 tablespoons plus one tablespoon truffle oil
2 teaspoons sherry or champagne wine vinegar, divided
15 phyllo shells, crisped then cooled according to package directions
2 cups watercress leaves, chopped into ribbons
Cracked black pepper

Season beef with kosher salt and pepper, if needed. Whisk together 1 1/2 tablespoons truffle oil with 1 teaspoon vinegar. Let beef marinate at least 2 hours and up to 48 hours refrigerated in mixture.
Whisk together remaining tablespoon truffle oil with remaining teaspoon of sherry vinegar. Toss with watercress ribbons and season with kosher salt and freshly ground pepper.
Fill canapés with ribbons, top with beef sliver and garnish with a bit of freshly ground pepper.

Time to marinate beef: 2-48 hours

Active Time: 30 minutes

Number of servings (yield): 15 canapés

Recipe: Salmon Roe and Creme Fraiche Canapés

Mix scallions and zest with creme fraiche; combine well.
Place heaping 1/2 tablespoon of the creme fraiche mixture in each shell. Top with 1/2 teaspoon roe and garnish each canape with a small amount of scallion and zest.

Time: 30 minutes

Number of servings (yield): 15 canapés

Recipe: Gorgonzola Pear Canapés

1/4 cup Gorgonzola cheese, softened
1/4 cup cream cheese
1/2 ripe pear, peeled, cored and chopped into 1/4-inch dice
1/4 cup toasted walnuts, coarsely chopped, plus 15 extra small pieces for garnish
15 phyllo shells, crisped then cooled according to package directions
1/4 teaspoon finely chopped parsley (dried parsley fine)
15 dried cranberries (for garnish)

Mix cheeses with pear and walnuts; combine well.
Fill each shell with mixture. Sprinkle a tiny bit of parsley over each canapé, then garnish with a piece of walnut and a cranberry.

Time: 35 minutes

Number of servings (yield): 15 canapés