These tartlets are a bit of a cheat, as you won't be fussing around with a load of tiresome pastry. The bases are cut out of , which toasts to a tasty crisp. They're a bit like a baby croque-monsieur, and they're guaranteed to have everyone fighting their way back for more.
These are always the star canapé of every event I do, though I suppose - officially - they don't qualify as a canapé, as each one adds up to two or three tidy bites.
1 large onion, chopped
Salt and pepper
250g chestnut mushrooms, hand-chopped or finely sliced (easily achieved in a food processor)
Leaves stripped from a few sprigs
12 slices of medium- sliced white sandwich bread
Soft butter 250g
Gruyère or mature cheddar cheese, grated
Heat the olive oil in a wide over a moderate flame and fry the onions until they start to colour. Sprinkle in the sugar and seasoning. Add the mushrooms and thyme to the pan and cook until the mushrooms are soft.
Take a slice of bread and cut two 4cm circles out of it, using the top of a glass or a pastry cutter. Butter one side and press butter-side down into non-stick muffin tins or mince pie tins - you will probably need two of these. Continue until you have 24.
Pre-heat the oven to 200°C. Top each bread round with about a teaspoonful of mushroom mixture. Mound the grated cheese generously on top. Bake for 10-15 minutes, or until golden and bubbling.