Party Food! Canapes, hors d'oeuvres, etc.

At our recent party, we served the delicious baked brie in whiskey sauce that is always a hit, and some fun finger foods. We got paper lunch bags and filled them with popcorn (it was an Oscars party, so this was kind of movie-theme), put out some quesadilla wedges and salsa and some store-bought potstickers alongside a big platter of veggies and dip.  Two new things I tried that worked really well were candied pecan gouda canapes and mini caprese salads served on thin slices of baguette.

Two-fer Party Pleasers:
Nouns:
1 baguette (I used whole wheat) thinly sliced
4 oz Fresh mozzarella
12 fresh basil leaves, rinsed and dried
6 cherry tomatoes
4 oz smoked gouda, thinly sliced
1 cup pecans
1/4 sugar
1/4 spiced rum
olive oil
1/2 cup balsamic vinegar
salt
pepper

Verbs:
For the Candied Pecan Gouda Canapes- over medium heat, simmer the sugar and rum together, stirring well. I know this isn't really how you candy things, but it works fine and tastes delicious.  Once the sugar rum mixture is bubbly and the sugar is mostly dissolved, stir in the nuts until well coated.  Scoop out the nuts with a slotted spoon and spread on waxed paper to cool and harden.  While they are cooling, spread slices of gouda on half the slices of baguette.  Then, top with a few of the candied pecans.
For the mini caprese salads, simmer the balsamic over medium low heat until reduced by half.  Meanwhile, slice the tomatoes in half and coat with olive oil, salt and pepper.  Roast at 350 for about 15 minutes (I used the toaster oven for this).  Spread thin slices of fresh mozzarella over the remaining sliced baguette.  Add one roasted tomato half, one basil leaf and drizzle of reduced balsamic to each.  Serve on a pretty platter.