Silver Spork Canapés  


Chances are if you’ve ever been a child or adult, you’ve had canapés. Canapé (CAN-uh-pay) comes from the French, translating roughly to “spreading stuff on crackers.” Well, something like that. The idea is a bite-sized, self-contained delicious morsel of food that suggests an entire meal—nay, an entire universe—within one mouthful.

Think canapés are just for fancy parties? Think again. For example, I spent roughly five years of my life eating only canapés for lunch. My mother would put peanut butter on a Ritz cracker and top them with three M&Ms, a concoction worthy of any child movie star’s birthday party. So we’re taking back the canapé from the corporate holiday party and the suburban housewife and putting it into the hands of you Sporkers. We all deserve the right to sit in our beds on a Saturday morning and feel fancy and cultured while wearing old sweatpants.

Silver Spork Canapés

The first thing you’ll need when making canapés is a base. Thus, the crucial toast square base (you can buy toast squares, crackers, and other stiff breads at the store, but why not go whole hog on this and make them yourselves?)

Toast Squares

9 square sandwich bread slices
Vegetable cooking spray

Preheat oven to 350 degrees F. Cut bread slices into 36 squares using a knife (each slice of bread will yield four squares once you get rid of the pesky crust). Place in a single layer on a baking sheet. Coat 1 side of bread slices with vegetable cooking spray. Bake 7 to 9 minutes or until lightly toasted.

Cranberry-Goat Cheese Canapés

1 and 1/2 cups fresh cranberries, chopped
3 tablespoons chopped fresh cilantro
3 tablespoons sugar
1 and 1/2 tablespoons minced fresh jalapeño pepper
3/4 teaspoon grated fresh ginger
1 (5.3 ounce) container spreadable goat cheese
Roasted pumpkin seeds
Toast squares (see above)

Stir together cranberries, cilantro, sugar, jalapeño peppers, and fresh ginger in a medium bowl. Let stand 10 minutes, stirring occasionally. Add salt and pepper to taste.

Spread each toast square with cheese, and top with a small spoonful of cranberry mixture. Add pumpkin seeds to garnish (or just as a mid-cooking snack).

Fruit Bruschetta

1 whole grain baguette
8 ounce tub of cream cheese (or spreadable goat cheese if you just can’t get enough)
1 tin mandarin orange slices, drained and juice reserved
½ cup fresh raspberries
½ cup fresh blueberries
½ cup fresh strawberries, hulled and sliced
Sprig of mint

Preheat oven to 400 degrees F. Line a baking tray with baking parchment.

Slice the baguette on the diagonal, making slices of about ½ inch thick. Arrange on the prepared baking tray. Toast the baguette slices in the oven for 4 to 7 minutes or until golden brown.

While the baguette slices are toasting, combine the cream cheese with the mandarin orange juice and mix until smooth.

Arrange the toasted baguette slices on a serving platter. Spread the warm slices with the cream cheese. Top with the orange slices and berries. Finally, place a fresh mint leave on top of each slice and serve.

*We at Silver Spork, while serving as purveyors of fine cuisine, also would not judge you if you were to feel really ambitious and make the toast squares from scratch but then get lazy and just put Nutella or cheddar cheese on them. We all have those days, man.

Post by Bailey James. Recipes from and