Apple, Onion, & Gouda Canapés with Cranberry and Mustard Sauce

Apple, Onion, & Gouda Canapés with Cranberry and Mustard Sauce

30 min, Occasion, Starter -

Recipe created by: moodymixologist.com
Servings: 20 canapés


For the Canapés:

  • 5 slices of white sandwich bread
  • ¾ cup peeled, finely diced apple
  • ½ cup finely diced yellow or sweet onion
  • ½ cup grated smoked gouda
  • 2 tbsp mayonnaise
  • 1 tbsp olive oil
  • 1 tbsp Maille Dijon Originale Mustard
  • 1 tbsp sour cream
  • Pinch of salt

For the Cranberry Syrup:

  • 1 cup fresh cranberries
  • 1 cup sugar
  • 1 cup water


For the Cranberry & Mustard Sauce:


        1. Preheat to 400° F.
        2. Line a large baking sheet with parchment paper
        3. Finely dice onion and apple.
        4. Heat olive oil in a small skillet, add diced onion, and saute on low until onions are caramelized. Allow to cool.
        5. Meanwhile, in a small saucepan, combine the Cranberry Syrup ingredients and simmer just until the fruit begins to breakdown, about 10 minutes. Remove from heat and allow to cool. Strain through a mesh strainer. Do not press on solids. Reserving solids to top canapés. Leftover syrup can be kept in a clean glass jar in the refrigerator for up to 2 weeks.
        6. Using a cookie cutter or canapé cutter, cut 4 rounds from each slice of bread, 20 total.
        7. In a medium sized mixing bowl, mix caramelized onion, apple, gouda, mayonnaise, Maille Dijon Originale Mustard, sour cream, and a pinch of salt.
        8. Top each bread round with about 2 tsp of mixture.
        9. Bake for about 15 minutes, or until the tops and bottoms are both lightly browned.
        10. While canapés are baking, whisk together Cranberry & Mustard Sauce ingredients.
        11. Allow canapés to cool for a few minutes, then drizzle sauce on top of each and stud with a cranberry reserved from the syrup.


        This recipe has been conceived to pair with Cranberry Campari Spritz