*  Exported from  MasterCook  *
                             Cornucopia Canapés
 Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Canapes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  teaspoon      garlic powder
      3/4  cup           butter -- softened
    3      slices        white or egg pullman loaf bread* -- cut 1/2 thick
    7      4"x4 slices  sandwich bread
   16      ounces        processed cheese spread
   20      slices        dry salami -- 3 diameter
    1      3.5 oz can    pitted black or pimiento stuffed olives
    8      ounces        cream cheese -- at room temperature
    1      4 oz jar      pimiento strips
 Special equipment: pastry bag with star tip; cellophane-tipped toothpicks.
 *If using pullman loaf (whole, unsliced rectangular loaf), slice
 horizontally to obtain long, rectangular slices.
 Combine garlic powder with butter and spread a thin layer on the bread,
 covering all corners.
 In a double boiler melt the cheese spread.  Cheese will be of soft
 consistency and easy to spread.  Spread a generous layer of the warm cheese
 on the buttered bread.  Allow the cheese to cool on the bread.  Trim the
 crusts with a sharp knife to leave a clean edge.
 To make the cornucopia garnish, cut the salami slices in half and roll each
 into a cone.  With a cellophane-tipped toothpick, skewer an olive, then the
 salami cone at an angle.  Insert the cornucopias on the bread at an angle,
 in a row about 1/2 inch from the edge.  Each canapé will be approximately 1
 1/2 inches wide and 2 1/2 inches long, so place your cornucopias
 Fill a star-tipped pastry bag with the softened cream cheese.  Pipe cream
 cheese into each salami cornucopia.  Place a pimiento strip on the bread to
 the right of each cornucopia.
 Cut the bread into small rectangles (pullman slices should yield about 13
 per slice; 4x4 bread slices about 4: cut 1/3 of the way down across the top
 of slice, then cut remaining piece into thirds).  Chill before serving.
 Do-Ahead Note:  Though it is generally preferable to prepare hors d'oeuvres
 as close to serving time as possible, cornucopia canapés can be prepared the
 night before.  To store, place the uncut canapés (garnished only with the
 salami cornucopias filled with cream cheese) in a shallow container lined
 with a damp paper towel.  Cover and refrigerate.  Garnish with pimiento
 strips, cut the bread and arrange on a serving plate just before serving.
 From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
 Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
 MC formatted by cranew@foothill.net
                    - - - - - - - - - - - - - - - - - -
 NOTES : Cornucopia Canapés are probably the fastest of all canapés to
 prepare, and yet they provide a striking display of color and pattern.  I
 use an assembly-line technique that allows speedy production without
 sacrificing artistry.  Another plus with this eye-catching hors d'oeuvre is
 that it can be prepared the day before your party and refrigerated until
 serving time.