These tasty canapés can be completely made and baked ahead. When cool remove from the muffin pan and store them tightly covered in the refrigerator for up to two days. To reheat, place the canapés on a cookie sheet and bake in a preheated 375°F oven for about 7 minutes. No need to put them back into the muffin pan. You can use larger molds such as 4-inch ramekins to make larger servings instead of canapé-size, good for lunch or first course portions with crunchy salads. This recipe is from the California Sheep Commission.