Sprats and French Laughing Cow Creme Swiss Cheese on Golden Sesame Rye Rusk Canapes!
This is a nice canape platter that features sprats. Sprats are very popular in England and europe. Sprats are not sardines, herring or anchovies. Sprats are a different species of fish. Sprats and herring are often sold as sardines. True sardines look nothing like sprats. Sprats have a unique flavor of their own. Fresh sprats can be cooked like lake smelts. Most canned sprats are lightly smoked and packed in oil. I used lightly smoked canned sprats for this canape recipe.
The Laughing Cow is a very famous French brand of cheese. The Laughing Cow brand is made by the French Bel cheese company. Laughing Cow is a soft fresh pasteurized cow's milk cheese that is available in a few different flavors. Swiss cheese flavor is the type of Laughing Cow that I used for this canape recipe. Laughing Cow cheese can be easily spread. Laughing Cow cheese is low in calories and it was once featured in the famous Miami Diet Plan!
Rusk is a twice baked bread toast or dry biscuit. I used a very nice brand of pre sliced and toasted rye bread and sesame rusk that was imported from Slovenia. Marco Polo was the brand name. Petite slices of rusk are very popular for making canapes.
Sprats et de La Vache Qui Rit Rusk Canapés Recipe:
Invert an open can of lightly smoked sprats on a dish.
Carefully separate the sprats without damaging them.
Count the sprats. There is usually 8 to 10 sprats in a can. For every sprat in the can, you will need one slice of rusk. My can had 8 sprats, so that will be the number of canapes for this recipe.
Place 8 golden rye and sesame rusk slices on a counter top.
Spread a thin layer of Laughing Cow soft creme swiss cheese on each slice of rusk.
Place 1 thin slice of tomato on two of the rusk slices.
Place 2 thin slices of artichoke heart on the other six slices of rusk. (Seasoned fancy artichoke hearts that are packed in olive oil are nice for this canape recipe.)
Place a pinch of fine chiffonade sliced romaine lettuce on each slice of rusk for color. (A neutral flavored lettuce is best for this canape recipe. A strong herb may overpower the flavor of the mild cheese. The lettuce is really only used for color in this recipe.)
Place 1 lightly smoked sprat on each slice of rusk.
Place a small dab of ajvar on the middle of each sprat. (Ajvar is minced sweet red bell pepper, eggplant, garlic and chile pepper. Ajvar is sold in jars at most Greek markets.)
Place a thin slice of Grecian yellow fefferoni on the ajvar on each canape. (Greek yellow fefferoni is a long skinny yellow finger pepper.)
Arrange the canapes on a platter.
Garnish the platter with a few fine olives.
I used a French title for this recipe, because sprats and Laughing Cow cheese are popular French items. Rusk is popular in France too. There are a couple of Greek condiments that are on each canape that are also commonly used in the Provence region of France. Ajvar is similar to French Provence vegetable spreads.
The flavor of the canapes are very pleasing! Sprats have such a nice light smoked fish flavor. Creme swiss flavored Laughing Cow cheese has such a nice tasting flavor that is perfect for the sprats. The condiments and vegetables add unique flavors of their own. Canapes are meant to be interesting tasting. Passing these Sprats et de La Vache Qui Rit Rusk Canapé at a social gathering will bring compliments and smiles! Yum! ... Shawna