I need some ideas for home-made canapes?

Question

We are feeding about 8-10 people, and having champagne and want a mix of vegetarian & meat ideas. Can you help?

Answer 1

do you mean finger food in general? I'll give you a couple of ideas:

- make some crepes, then mix very well some quark cheese with chives (thinly copped) and 1 tbspoon of oil, salt. Spread the mix on each crepes, add on top a layer of smoked salmon or ham, roll it up and cut (as with sushi) - you can seal the end of each roll with a toothpick which also helps to serve it
- small kebabs of cheese and cherry tomatoes, or bologna ham and cherry tomatoes (use small toothpicks)
- Spanish potato tortilla - cut into thick cubes

Answer 2

Salmon roulade with cucumber canapes
Cucumber and Tuna Bites
Peach, Stilton and Parma Ham Wraps
Roquefort and walnut canapes
Thai Pork Satay Kebabs with Peanut and Coconut Sauce
Lots of canapes on this website http://www.deliaonline.com/recipes/selections/sweet-and-savoury-canapes-small-wonders,255,RS.html

Answer 3

The best thing to think about with canapes is to make it all finger food so people can hold a plate and eat while standing - which is quite hard with cutlery!

Crostini are good - slice a narrow baguette into thin slices and drizzle with olive oil (flavoured oil is good) then top with a variety of things like slivers of roasted pepper with pine nuts, tapenade, shaved parmesan, pesto, goats cheese with a sprig of rosemary etc. You can mix up the toppings, like tapenade with a slice of parmesan or pesto with goats cheese and so on. Then lightly toast them in the oven - they're great warm, but also nice cold.

Mini-burgers are always popular - use a small round cutter to make little burger rolls out of big burger rolls and make your own mini burgers with mince and top with a small square of cheese - they should just be bite-sized.

You can buy blinis at most good supermarkets - top with cream cheese and a sliver of smoked salmon - really nice with champagne.

Have a good party!

Answer 4

TOMATO AND EGG CANAPES

8 rounds bread
2 tbsp. mayonnaise
Sliced tomatoes
Hard-cooked eggs, sliced
Salt
4 stuffed green olives, sliced

Toast rounds of bread on 1 side and spread the untoasted side with mayonnaise. Add thin slices of tomato, then slices of hard-cooked egg. Sprinkle very lightly with salt and garnish with a slice or 2 of stuffed olives.

SHRIMP TOAST CANAPES

1 lb. raw shrimp, peeled and deveined
1 green onion, minced
1/2 tsp. salt
1/4 tsp. garlic powder
A few dashes hot sauce
1 1/2 tsp. lemon juice
1 egg white
12 thin slices white sandwich bread, crusts removed
2 tbsp. butter, melted

Shell and devein the raw shrimp. Chop shrimp and combine with minced onion. Put into a bowl and add the salt, garlic powder, hot sauce and lemon juice. Mix until well blended. Add unbeaten egg white, mixing it in well.
Put bread slices under the broiler (or in a toaster oven) until toasted on one side. Turn over and spread untoasted side with the shrimp mixture. Just before serving, brush the top of each slice (on top of the shrimp mixture) with butter and broil for four minutes until shrimp topping turns pink. Cut into quarters or triangles to serve. Makes 4 dozen canapes.

Answer 5

Venetian Canapes
4-6 servings 24 canapes 50 min 30 min prep

12 slices firm white bread
5 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/2 cup milk
3 ounces fresh mushrooms, finely chopped (about 9 medium)
6 tablespoons grated parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
For garnish
green olives, sliced
black olives, sliced
red bell peppers, cut in strips
green bell peppers, cut in strips

Preheat oven to 350 degrees F.
Cut circles out of bread slices w/2inch round cutter.
Melt 3 tbsp butter in small saucepan.
Brush both sides of bread circles lightly w/butter.
Bake bread circles on ungreased baking sheet 5 to 6 minutes per side until golden.
Remove to wire rack.
Cool completely.
Increase oven temp.
to 425 degrees F.
Melt remaining 2 tbsp butter in small saucepan.
Stir in flour; cook and stir over medium heat until bubbly.
Whisk in milk; cook and stir 1 minute or until sauce thickens and bubbles.
(Sauce will be very thick.) Take off heat, and add mushrooms to sauce, 3 tbsp cheese, salt and black pepper, and stir until well blended.
Spread heaping tbspful mushrooms mixture on top of each toast round; place on ungreased baking sheet.
Sprinkle reamining 3 tbsp cheese over canapes, dividing evenly.
Garnish w/black and green olive slices, and bell peppers.
Bake 5-7minutes until tops are light brown.
Serve warm.

Answer 6

Roll up asparagus spears with a slice of skinny white buttered sandwich bread with them from nook somewhat of like a cigarette. keep coated contained in the refrigerator with hang foil, an previous to serving decrease in 1/2 and stand erect on a outstanding platter.

Answer 7

Start with bread cut ups in shapes of stars or circles(cookie cutter)

Spread some with cream cheese and top with finely chopped green onions or cukes.
Some with cream cheese and topped with smoked salmon and capers.
Use chopped ham or tuna on others, toppings can be anything colorful, use your imagination....have fun.

Answer 8

1. CANAPE CUT-UPS - RIBBON OR PINWHEEL

1 jar green olives, pitted
1 can black olives, pitted
1 jar sweet gherkin pickles
2 pkgs. cream cheese
Sm. amount of milk
Food coloring
2 loaves white bread, sandwich type (or 1 jumbo loaf)

Cut crust off bread. Drain both olives and slice about 1/16-inch thick. Drain gherkins and slice lengthwise about 1/16-1/8 inch thick. Mix a small amount of milk into cream cheese to make it into an easily spreadable consistency. Divide it into 3 or 4 bowls and add a little food coloring to each, making 1 each of green, red, yellow and blue. Make pale, pastel colors.
Dampen a cotton or linen towel (not terry), spread on table and lay a few slices of bread on half of towel, leaving space between the slices. Cover with the other side of the towel and roll gently with a rolling pin so that bread is larger, thinner and slightly damp. Set bread aside and continue until all bread is flattened.

For Ribbon Canapes: Lay out several pieces of the bread on a board or wax paper. Spread each slice with a little of the cream cheese (use one color at a time). Place cut olives and pickles in rows on each slice of bread.

Using a second color cream cheese spread on the other slices of bread and place on top of the slices that have the olives and pickles on them. Add olives and pickles in rows to this slice but try not to have them directly over the same item. Repeat with third color. Then top with a plain piece of bread. You should have about 6 or 8 sandwiches consisting of 4 slices of bread with 3 different colors of cheese.

Cut each in half so you have 12 or 16 rectangular sandwiches. Wrap in wax paper and place in a square or rectangular pan - i.e. 9-inch square cake pan or a 9x13-inch pan. Continue until ingredients are finished or make some pinwheels.

Pinwheels: Lay a couple of slices of bread on board or wax paper. Spread each with cream cheese to within 1/4 to 1/2 inch from edge of one side. Put a few olives and a slice of pickle on each. Roll from the cream cheese edge in a tight roll toward the plain edge. Wrap in wax paper. Place wrapped rolls in a pan. Cover the pan of wrapped "sandwiches" with the damp towel used in the flattening process. Refrigerate at least overnight. These will keep refrigerated for several days, so it's good for a big party as the hard work can be done ahead of time.

To Serve: Unwrap the rectangular packages and cut with a sharp knife 1/4-3/8 inch thick and place on dish in one layer. You should have square pieces about 1 1/4 to 1 1/2 inches and it should show strips of the white bread, several colors of cheese and the various colors of the olives and pickles. Cut the round ones about the same thickness. These will have only one color and resemble a pinwheel. Decorate platter with parsley and/or other edible vegetables.

2. ASPIC CANAPES

2 env. unflavored gelatin
2 (10 1/2 oz.) cans condensed consomme
24 toasted bread rounds, optional
1 c. Madeira wine or sherry
1/4 tsp. Tabasco
24 hard cooked egg slices

Sprinkle gelatin on 1 cup of the consomme to soften. Place over low heat and stir until gelatin is dissolved. Remove from heat and stir in remaining consomme, wine and Tabasco. Pour half of the mixture into a 15 x 10 x 1 inch or two 8 inch square pans. Chill mixture in refrigerator until almost firm. Arrange egg slices 1 inch apart in jelly. Spoon on remaining jelly, keeping egg slices in place and covered with aspic. Chill until firm.
If you want to be fancy, cut into rounds, leaving an aspic edge on each slice. Place on toast rounds cut to same size and serve.

Variety Canapes: Before placing aspic rounds on toast rounds, spread with anchovy paste, sardine, shrimp, ham or lobster paste.

Ham or Liver Canapes: Substitute liver or ham spread for the egg slices in the above recipe. Drop a teaspoonful onto almost firm jelly about an inch apart.

3. CANAPE SANDWICH SPREAD

Mix well:

1 c. chopped black olives, drained
1 c. shredded sharp cheese
1 c. mayonnaise
1 jar bacon bits

Spread on cocktail bread or cut shapes of white rye or wheat bread. Broil or bake until bubbly. Remaining prepared canapes can be frozen. Can reduce the amount of bacon if desired.

4. BEAUTIFUL CANAPES

Beautiful canapes begin with the clever cutting of assorted breads. Following is a list of canape-butters which are all prepared in this manner.
Cream the butter thoroughly, grind fish, meat or vegetables to a paste and combine with the seasonings and butter. Spread on toast rounds and garnish or use as a base for sandwich fillings.


SHRIMP BUTTER:

1 c. butter
1 c. shrimp, minced and cooked
1/4 tsp. salt
Dash of paprika
1 tbsp. lemon juice

CHIVE BUTTER:

1/2 c. butter
1/4 c. chives
4 drops worcestershire sauce

ANCHOVY BUTTER:

1 c. butter
1/2 c. anchovies, minced or
4 tbsp. anchovy paste
2 tsp. lemon juice
4 drops onion juice