Mini Cinnamon French Toast Canape

Chef Kelly Cattani

Bluestone Cottage

Chef Kelly is the visionary behind west Winnipeg’s cheery and bustling brunch spot.

Ingredients

French toast, 3 slices

vanilla custard

sour cherry compote 

See ciaowinnipeg.com for complete French toast and vanilla custard recipes.

Sour Cherry Compote

2 1/2 cups frozen sour cherries 

3 Tbsp cornstarch

1 1/2 cups sugar

1 cup cold water

orange slices, garnish

Method

Sour Cherry Compote

1. Place the cherries and sugar into a 4 litre stainless steel pot. 
2. Heat over medium heat until the cherries are thawed and released their liquid. 
3. In a separate bowl combine the cornstarch and cold water. 
4. Add the cornstarch slurry into the cherries mixture and stir well. 
5. Bring the contents of the pot up to a boil and let boil (while stirring) for 30 seconds or until the cornstarch clarifies (is no longer opaque). 
6. Remove from heat and chill. 

Assembly

1. Heat the cherry compote on medium low heat, stirring frequently. 
2. Meanwhile heat prepared and cut French toast in a frying pan. 
3. Working on a cutting board place each square of toast on a skewer.
4. Stir the vanilla custard and spoon onto the mini toast bites. 
5. Sprinkle toast with cinnamon sugar. 
6. Top each with one sour cherry, cherry gel and an orange slice. 
7. Once fully assembled carefully move the finished canapés onto a serving platter. 

Yield 1 dozen