Canapes are a small and delicate finger food, ideal for a formal entree or fancy cocktail party. Forget sophisticated finger food that requires hours of rolling, baking and finishing. Go for simplicity when planning your canapé menu. Choose options that are stylish but can be prepared ahead and use only a few ingredients.
Originally a French term for a sofa, canapés began as thin slices of bread that were toasted or fried and covered with various savoury toppings. … Over time the word canapé evolved into a broader term for any small-sized finger foods served at catered parties.
Traditionally, canapés are built on stale bread (although other foods may be used as a base), cut into thin slices and then shaped with a cutter or knife. Shapes might include circles, rings, squares, strips or triangles. These pieces of bread are then prepared by deep frying, sautéing, or toasting.
The foods are sometimes highly processed and decoratively applied (e.g., piped) to the base with a pastry bag. Decorative garnishes are then applied. The canapés are usually served on a canapé salver and eaten from small canapé plates.
The technical composition of a canapé consists of a base (e.g., the bread or pancake), a spread, a main item, and a garnish. The spread is traditionally either a compound butter or a flavoured cream cheese. Common garnishes can range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil. (Source Wiki)
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