1/2 baguette, (10 inches/25 cm for half)
2 tbsp (25 mL) extra-virgin olive oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) Dijon mustard
2/3 cup (150 mL) drained sauerkraut
12 (8 oz/250 g) thin slices smoked meat, (cut in half)
24 small slices Gruyère cheese
Cut baguette into twenty-four 1/4-inch (5 mm) thick slices; place on baking sheet. Brush with oil; sprinkle with salt and pepper. Broil slices, turning once, until crisp and golden, about 3 minutes.
Brush oiled side with mustard. Top each toast with about 1 tsp (5 mL) sauerkraut, half slice smoked meat and 1 slice cheese. If desired, broil until cheese is bubbling and melted, about 1 minute.
Pesto Salami Canapes: Omit Topping. Top each toast with about 1/2 tsp (2 mL) pesto sauce; half slice salami; 1 fresh basil leaf; and 1 slice bocconcini cheese.
Goat Cheese and Roasted Pepper Canapes: Omit Topping. Top each toast with about 1 tsp (5 mL) goat cheese; 1 small strip roasted red pepper; and half black olive.
Smoked Trout and Boursin Canapes: Omit Topping. Top each toast with about 1 tsp (5 mL) Herb and Garlic Boursin cheese; 1 slice English cucumber; and 1 small piece hot-smoked trout or salmon. Sprinkle all with 2 tbsp (25 mL) chopped fresh chives.