Canapé au Coloré translates to Colorful Open Faced Sandwiches. When making appetizers, it is nice to stick to the basics and keep it simple. We have all heard the saying, “We eat with our eyes,” and this is so true. Add color and interest to your food with some creative sauces.
1 large baguette, cut into 20 pieces
20 pieces of thinly cut honey ham, turkey, salami, pepperoni or your preferred cut of meet
1 cucumber sliced
1/4 cup of lettuce or spinach (I like to use different colors even red lettuce when avaliable)
1/8 cup shredded cheese of your choosing
White pepper aioli
White Pepper Aioli Ingredients
1 egg yolks
1 garlic clove, finely minced
1/3 cup oil of choice (I prefer olive oil for this)
2 tablespoons freshly ground white pepper
½ tsp salt
2 teaspoons lemon juice
White Pepper Aioli Directions
In a medium bowl, beat the egg yolks with a wire whisk until translucent. Add in the garlic and gradually add the oil in a thin stream, beating the mixture constantly until it is light and creamy. Season with salt and pepper and slowly stir in lemon juice. Cover with plastic wrap (make sure the plastic is touching the aioli so a crust does not form) and refrigerate immediately.
Toast the baguettes and place a piece of meat on each piece of bread and bend the meat to make it look more appealing. Place the other ingredients on top and staggering the layers so each ingredient can be seen.
Top with a small amount of the white pepper aioli. I like to put the aioli in a plastic bag and cut the smallest part of the corner and pipe it on.
Top with shredded cheese.