Mediterranean Spreads :
they can be presented in many
original ways,
simply spread or covered, or warmed up
in a case ;
you can use some as well
to flavor your choux pastry...!

Tapenade noire (black olive based)
which you can spread by itself or cover with an egg slice ;
use it to flavor Choux pastry as well.
Caviar d'aubergine : eggplant preparation with herbs, you feel like
in Provence !
Anchoïade (anchovy based)
which you can spread
by itself or cover with an egg
slice and/or a black olive ;
use it to flavor Choux
pastry as well.
Poulet au vin blanc (chicken & white wine) : simply spread, warmed up or not.
Tapenade verte (green olive based) : which you can spread by itself or cover with a cucumber slice or a black olive
Mousse de saumon (salmon mousse), which you can serve hot or cold, topping with lemon
Brandade de morue (cod cream),
which you can serve hot or cold, gratiné with swiss cheese if you wish
Velouté au Roquefort, which you can serve hot or cold, topped with half a walnut for example
Crabe au citron (crab with lemon) which you can serve hot or cold ; if cold you
can spread and top
with lemon if you wish.

Choux pastry (pronounce "shoo")

Prepare a big choux pastry
and divide it into different flavors before cooking them : Roquefort cheese, black olive, ham and swiss cheese, anchovy, basel…
Your choux will look fun and will be plenty of surprises !

Cook your own canapés

Crab Endives : make a big mayonnaise
and add crab flesh and/or shrimps into it with lemon ;
serve it in endive leaves.

Stuffed eggs : hard-boil 10 to 20 eggs,
peal them and cut them into 2 halves ;
take the yolks off, crumble them in a
bowl and mix with a mayonnaise and
cocktail sauce. Add pepper and refill the cooked whites with this preparation.

Salmon mousse on cucumber : cook your own Salmon Mousse and serve it on a
sliced cucumber (not pealed, just
washed); top with capers if you
like them.

Brochette ideas

Parisian brochette : swiss cheese
cubes ; cubed
ham ; cherry tomatoes ; French cornichons pickles ; spread with
cumin or caraway seeds.
Italian brochette : mozzarella
cheese balls (salt+pepper) rolled into Parma ham, cherry tomatoes ;
spread with basel or pepper.
Sea brochette : cubed smoked
salmon and/or shrimps with pieces
of pealed pink grapefruit.
Sweet brochette : roll a prune into
a bacon ham slice ; pick a few ones
on each pick.

If you have a large number of
brochettes, get a whole farmhouse
bread and pick them into it
(or alternatively into half a melon).