Gillespie - Holiday canapés: 125 fast and delicious treats!

Makes: 32 canaps cup Cheese-and-Green Olive Filling (recipe follows) 32 melba toast rounds 64 anchovy fillets 1. Position a rack in the center of the oven and preheat to 450 degrees F. 2. Spread a generous amount of the filling on the rounds and transfer to a baking sheet. Bake for 2 to 4 minutes until the filling bubbles.

Crisscross the anchovy fillets over the filling and serve.

Makes: About cup cup mayonnaise 2 tablespoons cream cheese, at room temperature 5 tablespoons thinly sliced pimiento-filled green olives. In a bowl, combine the mayonnaise and cream cheese and blend well. Add the olives and stir until well mixed. Cover and chill for at least 1 hour. Makes: 8 canaps 1 package (3 ounces) cream cheese, at room temperature 8 slices white bread, cut into 2-inch ovals 4 hard-cooked eggs, cut in half lengthwise 1 cup Ham-and-Chutney Sandwich Filling (recipe follows) ripe olive slices, for garnish shredded lettuce 1.

Spread the cream cheese over the bread. 2. Remove and the yolks from the eggs and spoon the filling into the whites. Set the eggs on the bread. Surround the eggs with olive slices and place on a bed of lettuce. Cooking note: Reserve the yolks for another use.

Makes: About 2 cups 1 cup chopped boiled ham 1 cup plum or fruit chutney In a small bowl, combine the ham and chutney and stir to blend. Makes: About 2 cups 1 cup chopped boiled ham 1 cup plum or fruit chutney In a small bowl, combine the ham and chutney and stir to blend.

Cover and chill for at least 2 hours.

Makes: 8 canaps 2 tablespoons lemon juice 8 thin apple slices, halved 8 slices white bread, toasted cup Cheese Butter (recipe follows) 1 cup Apple-and-Cheese Filling (recipe follows) celery leaves, for garnish 1. Brush the lemon juice over both sides of the apples slices and set aside. 2. Using decorative cookie cutters, cut the bread into various shapes. 3.

Spread the butter evenly over the bread, spreading to the edge, and top with a layer of filling. Garnish with the apples and celery leaves.

Makes: About cup cup unsalted butter cup grated Parmesan or Romano cheese In a small bowl or cup, mash the butter until soft and creamy. Add the cheese and fold thoroughly. Makes: About 1 cups cup Roquefort cheese 2 tablespoons butter, at room temperature 1 apple, peeled, cored and finely chopped 1 tablespoon black currants (optional) In a bowl, combine the cheese and butter and stir until smooth. Add the apple and currants and stir until mixed.

Cover and chill for at least 1 hour.

Makes: About 8 canaps 8 slices dark rye or pumpernickel bread, crusts trimmed 3 tablespoons Black Butter (recipe follows) 8 slices smoked turkey 3 tablespoons Mustard Dip (recipe follows) 3 tablespoons chopped pimento 3 tablespoons chopped green olives 2 hard-cooked eggs, thinly sliced Butter the bread and then lay a slice of turkey on each slice of bread. Spoon a line of dip down the center of each slice and sprinkle a row of pimientos on 1 side of the dip and a row of olives on the other. Place a slice of egg in the center and serve. Makes: About 1 cups cup butter 1 tablespoon finely chopped parsley 1 tablespoon capers 1 tablespoon cider vinegar salt and white pepper 1. 2. 2.

Remove from the heat and add the parsley, capers and vinegar. Season to taste with salt and pepper and blend thoroughly. Transfer to a bowl, cover and chill for at least 2 hours.

Makes: About 1 cup 1 cup mayonnaise 2 tablespoons prepared mustard teaspoon Worcestershire sauce teaspoon garlic powder white pepper In a small bowl, combine the ingredients and stir until blended. Cover and chill for at least 2 hours before serving. Makes: 16 canaps 8 slices white bread, toasted cup Egg Spread with Peanut Butter (recipe follows) 1 cup Bacon-Endive Sandwich Filling (recipe follows) cup bacon bits Cut the bread into 16 squares or triangles and spread with the egg spread.

Spread a layer of the filling on top and garnish with bacon bits. Serve at once.

Makes: About 1 cup 3 large hard-cooked eggs, mashed 3 tablespoons minced sweet pickles 2 tablespoons creamy peanut butter teaspoon prepared mustard mayonnaise In a bowl, using an electric mixer on medium speed, combine the eggs, pickles, peanut butter and mustard and beat to mix. Add enough mayonnaise to bind and beat until all the ingredients are incorporated. Cover and chill for at least 1 hour. Makes: 8 canaps cup canned baked beans 1 tablespoon salsa 2 tablespoons Bean Butter (recipe follows) 8 slices white bread 8 strips bacon 8 small jalapeo peppers, stemmed (optional) 1. Makes: 8 canaps cup canned baked beans 1 tablespoon salsa 2 tablespoons Bean Butter (recipe follows) 8 slices white bread 8 strips bacon 8 small jalapeo peppers, stemmed (optional) 1.

Position a rack in the center of the oven and preheat to 400 degrees F. 2. In small bowl, combine the beans and salsa. 3. Spread the bean butter on the bread, spreading it to the edge. Trim the crusts and roll each slice into a cylinder.

Wrap a strip of bacon around each bread roll and fasten with toothpicks. Lay the rolls in a baking dish and bake for 4 to 6 minutes, or until the bacon is crisp. Garnish each roll by threading a small pepper on the end of each toothpick. Serve with the salsa mixture on the side.

Makes: About cup cup unsalted butter cup canned baked beans, mashed In a small bowl or cup, mash the butter until soft and creamy. Makes: 8 canaps 3 tablespoons Pimiento Butter (recipe follows) 4 slices cracked-wheat bread 4 thin slices bologna 8 slices sweet pickles 8 pimiento-stuffed olives 1. Makes: 8 canaps 3 tablespoons Pimiento Butter (recipe follows) 4 slices cracked-wheat bread 4 thin slices bologna 8 slices sweet pickles 8 pimiento-stuffed olives 1.

Position the rack in the center of the oven and preheat to 400 degrees F. Lightly grease a baking sheet. 2. Spread the butter on the bread and top with a slice of bologna. Transfer to the baking sheet and bake for 3 to 4 minutes, or until the bologna starts to curl at the edges. 3.

Slice in half on the diagonal and put a pickle slice in the center of each triangle. Attach an olive to each with a toothpick. Serve warm.

Makes: About cup cup unsalted butter 1 tablespoon chopped pimiento In a small bowl or cup, mash the butter until soft and creamy. Add the pimiento and stir until blended. Makes: 16 canaps 2 tablespoons Onion Butter (recipe follows) 8 slices cocktail rye bread cup Cheese-and-Nut Filling (recipe follows) cup chopped or sliced Brazil nuts 1.

Position a rack in the center of the oven and preheat to 400 degrees F. Lightly grease a baking sheet. 2. Spread the butter evenly over the bread, spreading to the edge. Spread the filling over the butter and transfer to the baking sheet. Bake for 3 to 4 minutes, or until the cheese melts.