I got these wonderful crackers from San-J. These all-natural delicious crackers have an authentic Japanese crunch. The rich, delectable flavor comes from glazing the crackers with San-J Tamari Gluten Free Soy Sauce.
Baked, not fried, they're good enough to eat alone, but I wanted to make a Canape with them. I have been using a lot of mushrooms lately. The one thing that really frustrates me is that most recipes call for removing the stems. I am not wasting the stems. When Cooked with great ingredients, the stems are wonderful. So today I made a Mushroom stem and Leek Canape. You can use just mushrooms here, but this is the perfect dish to make when you are left with a bunch of stems. I also made some tomato and basil Canapes. Both of these were lovely. Easy to make and are perfect for people to nibble on while waiting for the main coars. Here is what I used:
Gluten Free Round Crackers (san-j tamari worked great)
Assemble your gluten free crackers on a baking sheet or stone.
Slice the leeks in 1/4" rings from top to bottom. Push through each sliced ring and soak your leeks and rinse several times to get all the dirt out of the leeks. Dirt loves to hide in leeks.
rinse leeks again in cold running water and strain.
chop up your mushroom stems.
Add 1 TBSP olive oil, leeks, 1/4 cup white wine, 1 TBSP thyme, 1 tsp salt and 1/2 tsp pepper to a skillet. Stirring off and on until all liquid is cooked off.
Slice Tomatoes and chiffonade basil
Top Crackers. Since I did two .. I did half and half.
I also topped them with a little slice of Fontina.
Put in the oven at 350 for 8 minutes.