Canapes!

We actually had to produce 15 12 different kinds of canapes (9 with specific recipes, 2 what had to have smoked trout and duck rillet with whatever base or spread/garnish we wanted and 1 signature canape)per group. Our signature one is indeed on this chaud froid platter that i did which looks awful (the platter, not the canape). We used jicama circles as the base, a spicy peanut spread, shrimp, and a piece of coconut for garnish. I originally wanted to do a date jicama canape, but i was out voted by the rest of the group who killed my idea (i eve brought in dates!). I was still satisfied. anyhow, a canape must have 1) a base, 2)a spread, 3) a topping, and 3) a garnish. Now sometimes, like those boats of salmon mousse, the mousse is also the spread, its mainly so the topping will adhere. I cant take credit for making all the canapes you see in the picture because we worked in teams and everyone did a little of something, but i CAN take credit for those prosciutto and melon of shortbread cookies you see. For some reason, no one in my group wanted to do it. Needless to say, they were probably the best tasting.