DAY 52: Canapes (with leftover smoked ribeye from day 37)

It's canape time again! Jac often suggest canapes for dinner whenever we have a bunch of leftovers to use...and I am always immediately giddy! I pour myself some wine, pull up a chair, and watch these delectable mouthfuls being created. 

Remember...canapes are incredibly versatile. There are endless flavor combinations -- limited only by your creativity!  And, they're perfect for using leftovers that you have on hand!

Today we had three different types:

1. Canape 1: toasted crouton, leftover ribeye from day 37, whole grain mustard, avocado, tomatoes
2. Canape 2: toasted crouton, sardines, sour cream, blue cheese, capers, tomatoes, green onions
3. Canape 3: toasted crouton, sardines, black olive, tomato, pesto, and cornichon*

(*Cornichones are small, crunchy, and tart pickled cucumbers. They are a staple in French kitchens, and Jac cooked for almost a decade at a French restaurant called Auberge du Soleil in Napa, CA.  So, cornichones may not be a staple in most American households, but they definitely ARE a staple in our house.)

Chef's Tip: Just play and get creative with the flavors you have on hand. Be bold and try different things (ie: one with BBQ sauce, one with teriyaki sauce, one with wasabi hot sauce or salsa, etc.) Make "one bite wonders."  If you don't know if it will taste good, try it anyway.  It's just one bite. The more you experiment, the better you will get at creating amazing canapes!

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To find out more about the Wine'd Up in Smoke blend used in this recipe:

• Grapevine & Hickory blend for grills
  
• Grapevine & Hickory blend for smokers