How does one define canapes? Well, they are tiny appetizers, that are really works of art, served on a base like a cracker or polenta round. Usually they can be eaten in one or two bites max.
The combination of ingredients used to create these delectable finger sandwiches are endless, but most consist of these three parts:
The combination of Gruyere cheese and apples creates such of wonderful flavor. These finger sandwiches remind me of dipping apples in cheese fondue but with a crunch from the pecans and a slight oniony flavor from the chives. So good!
In this recipe, the crostini serves as the base while the spread serves as both the condiment and the toppings.
Preheat broiler. Cut bread into slices, about 3/4 of an inch each. Broil first side for 1 to 2 minutes and flip over. Spread with butter and broil an additional 1 to 2 minutes until very lightly browned. Cool Completely.
Normally you can make 18-24 finger sandwiches, depending on the length of the bread loaf.
In a small bowl, beat cream cheese; stir in shredded cheese, milk and mustard until well blended.
Stir in remaining ingredients. Cover and chill at least 1 hour to give the flavors a chance to marry. When ready to serve your finger sandwiches, spread on crostini and top with a few more chives for color.
Building your own is easy. Just pick a base, add a condiment and choose your toppings. Preparation is usually just a matter of assembling the three parts and placing the appetizers on a serving platter.
Here are some canape recipes to get you started:
We put together a list of 11 popular combinations. Use our exact combinations (reading left to right) or mix them up and create your own.
If you are serving canape recipes, your guests will also love Benedictine, or Cucumber Finger Sandwiches.