The bread for canapes should be cut oblong, diamond shaped, in rounds, or with a
cutter that has a fluted edge. While the toast is quite hot, spread with
the prepared canape mixture and serve on a small plate with sprigs of
watercress or points of lemon as a garnish.
Another way is to cut the bread into delicate fingers, pile it log-cabin
fashion, and garnish the centre with a stuffed olive. For cheese canapés
sprinkle the toast thickly with grated cheese, well seasoned with salt
and pepper. Set in a hot oven until the cheese melts and serve