Bread Canapes

First thing I did today, on a Monday morning, is bake this little delectables. I had some bread sitting in my pantry for past ten days unopened. I wanted consume at least some of it before sending to the trash can. I was thinking of blogging these canapes for some time and thought I would do it today. So here I am with these Vegetable Cheese Canapes.    After the photo session, I sat down to watermark the pictures with a plate of these canapes by my side.  I used 3 slices of bread and they were all  gone, even before I watermarked the photos!  This is a quick and easy snack and it was my breakfast today.

Total Time: 25 minutes
Preparation: 15 minutes (excludes time to boil potato)
Baking Time: 8 minutes
Yields: 16
Print Recipe

• ½ medium sized potato boiled or ¼ cup mashed boiled potato
• ¼ cup chopped Beans
• ¼ cup chopped Carrots
• ½ small chopped Onion or ¼ cup chopped Onion
• 2 small chopped Green Chilies
• 1 ½ – 2 tsp crushed Garlic
• 2-3 tsp Oil (I used 3 tsp)
• Salt to Taste
• 4 Bread Slices (I used white bread)
• Butter to butter the slices
• ½ cup grated Cheese (I used mozzarella )

• Boil the potato and chop the vegetables.
• In a pan add onions, chilies, beans, carrots and cook for 2-3 minutes until onions are translucent.
• Add salt and mashed potato, mix and cook for another 3-5 minutes until beans & carrots are tender and potato is fried. Don’t forget to stir in between to avoid burning.
• Preheat the oven to 350 F.
• Remove the crust of the bread and butter them OR butter them and then remove the crust. I did the latter. Cut the bread slice into 4 square pieces.
• Line a baking sheet with a parchment paper. Place the bread slices or the canapes on the baking tray. Spread ½ – ¾ tsp of vegetable mixture on the canapes. Top them off with grated cheese. I used ¼ cup of cheese for 8 canapes, that is 2 slices of bread. Cheese lovers can be  liberal with cheese. I tried using less than that but didn’t like the taste. I think ¼ cup for 2 slices, 8 canapes, is an ideal amount of cheese.

• Bake them in 350 F oven for 8 minutes or until the cheese melts on the canapes. If you have any excess cheese on the baking sheet, that should turn golden brown. Well, if one is sloppy as I was today, there will be lot of cheese on the baking sheet 🙂 Oven temperatures vary from oven to oven. Check on the canapes 5-6 minutes into baking.  Serve hot.

• I used potato, bean and carrots for the spread. Can add bell peppers, corn, spring onions or any  vegetable.
• I did not use any spices today when preparing the spread. I used amchur or dry mango powder for a tangy taste in the past. Can try adding some chat masala for a different flavor. Use your imagination and play around with the spices for a different flavor.

This is my entry to Sunday Snacks: Cheese, hosted by Mirch Masala.