Wine Cheese Canapes Shopping List:
½ cup whipped unsalted butter
4 teaspoons Roquefort cheese
4 toasted bread rounds
2 packages (3 ounces each) cream cheese
2 tablespoons sauterne Parsley, minced
Pimento-stuffed olive slices
Paprika
Clear Glaze (see recipe*)
Wine Cheese Canapes Preparing Instructions:
1. Whip together butter and Roquefort cheese. Spread onto toasted bread rounds.
2. Whip cream cheese with sauterne.
3. Pipe a swirl of the mixture onto each canape. Roll edges in minced parsley. Top with pimento-stuffed olive slice; sprinkle.
4. Glaze and chill.
*Clear Glaze: Soften 1 envelope unflavored gelatin in 2/3 cup cold water in a bowl. Pour 1 cup boiling water over softened gelatin and stir until gelatin is dissolved. Chill until slightly thickened. To glaze canapes: Place canapes on wire racks over a large shallow pan. Working quickly, spoon about 2 teaspoons of slightly thickened gelatin over each canape. (Have ready a bowl of ice and water and a bowl of hot water. The gelatin may have to be set over one or the other during glazing to maintain the proper consistency.) The gelatin should cling slightly to canapes when spooned over them. Any drips may be scooped up and reused.