Canapés à la brandade de morue

A take on the classic French dip brandade de morue, the creamy salt cod-and-potato spread is served as a canapé by spreading it on either baguette slices or slices of previously baked potatoes. Once assembled, the coated slices are topped with grated cheese, preferably Parmesan or Emmental, then broiled until they develop a brown color on top. If opting to use potato slices as a base, most recipes will call for garnish made from pieces of roasted red bell peppers.