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Procedure for Constructing Canapés by the Slab Method
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
- Prepare bread slabs as shown above. As you work, keep the slabs covered with damp towels to prevent drying.
- If the canapés are to be based on toast, place the bread slabs on a rack set in a sheet tray and bake in a hot oven or broil until golden brown on both sides. Cool to room temperature pressed between two racks to flatten them.
- Apply a thin, even layer of spread to the bread slabs, making sure the spread extends to the edges. Use a speed icer, or pastry bag fitted with a large basketweave tip, to apply the spread (A), then smooth it with an offset spatula.
- Apply the filling or topping to the slabs in a thin, even layer, making sure the filling extends to the edges or slightly beyond (B). Press gently to firm.
- Place the filled or topped slabs on a sheet tray, cover with plastic wrap, and refrigerate or freeze until the spread is firm enough to cut neatly.
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- For cut shapes: Use a sharp chef knife to trim the slabs into even rectangles, and then use a ruler to guide you in cutting the desired shapes (C).
- For punched-out shapes: Punch out with a sharp cutter and discard the scraps.
- For cut shapes: Use a sharp chef knife to trim the slabs into even rectangles, and then use a ruler to guide you in cutting the desired shapes (C).
- Using a large offset spatula, transfer the canapés to a sheet tray lined with parchment. Place them in neat, even rows.
- Use food-service tweezers to apply the garnish(es) to the canapés. If there are multiple garnishes, use the production line method. In other words, place all of the bottom garnishes on all of the canapés first, then place all of the middle items, then all of the top items. Do not complete the garnishing of one canapé at a time, as this is not efficient.
- Wrap the sheet tray in plastic film and refrigerate the canapés until you are ready to place them on their serving trays.
