*  Exported from  MasterCook  *

                            Cornucopia Canapes

Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Canapes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  teaspoon      garlic powder
     3/4  cup           butter -- softened
   3      slices        white or egg pullman loaf bread* -- cut 1/2" thick
OR
   7      4"x4" slices  sandwich bread
  16      ounces        processed cheese spread
  20      slices        dry salami -- 3" diameter
   1      3.5 oz can    pitted black or pimiento stuffed olives
   8      ounces        cream cheese -- at room temperature
   1      4 oz jar      pimiento strips

Special equipment: pastry bag with star tip; cellophane-tipped toothpicks.

*If using pullman loaf (whole, unsliced rectangular loaf), slice
horizontally to obtain long, rectangular slices.

Combine garlic powder with butter and spread a thin layer on the bread,
covering all corners.

In a double boiler melt the cheese spread.  Cheese will be of soft
consistency and easy to spread.  Spread a generous layer of the warm cheese
on the buttered bread.  Allow the cheese to cool on the bread.  Trim the
crusts with a sharp knife to leave a clean edge.

To make the cornucopia garnish, cut the salami slices in half and roll each
into a cone.  With a cellophane-tipped toothpick, skewer an olive, then the
salami cone at an angle.  Insert the cornucopias on the bread at an angle,
in a row about 1/2 inch from the edge.  Each canape will be approximately 1
1/2 inches wide and 2 1/2 inches long, so place your cornucopias
accordingly.

Fill a star-tipped pastry bag with the softened cream cheese.  Pipe cream
cheese into each salami cornucopia.  Place a pimiento strip on the bread to
the right of each cornucopia.

Cut the bread into small rectangles (pullman slices should yield about 13
per slice; 4x4 bread slices about 4: cut 1/3 of the way down across the top
of slice, then cut remaining piece into thirds).  Chill before serving.

Do-Ahead Note:  Though it is generally preferable to prepare hors d'oeuvres
as close to serving time as possible, cornucopia canapes can be prepared the
night before.  To store, place the uncut canapes (garnished only with the
salami cornucopias filled with cream cheese) in a shallow container lined
with a damp paper towel.  Cover and refrigerate.  Garnish with pimiento
strips, cut the bread and arrange on a serving plate just before serving.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
MC formatted by cranew@foothill.net




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NOTES : Cornucopia Canapes are probably the fastest of all canapes to
prepare, and yet they provide a striking display of color and pattern.  I
use an assembly-line technique that allows speedy production without
sacrificing artistry.  Another plus with this eye-catching hors d'oeuvre is
that it can be prepared the day before your party and refrigerated until
serving time.