The word “canapé” in French means “a slice of toasted bread with some snack”. As a rule, the breadth and length of a piece of bread – the basis for canapé – does not exceed 3-5 centimeters. And the fact that it can fit is so diverse that even listing a small part of the canapé options is hard work. So, some cooks build real turrets from several varieties of ham, cheese and sausages, fastening the structure with a toothpick, topped with olive or olive, some prefer not to go to the height, but create compositions on the plane, having lawns of cream, paste or mousse on the bread foundation.
In this section you will find interesting canapé recipes with photos, including canapés with caviar pasta, canapé with salmon mousse and other canapé recipes.
It seems that the culinary specialists, when creating canapes, adhere to a single rule: “There are no traditions that could not be broken.” And from this point of view even the bread in the base of the canapé does not seem so compulsory.
Canape with cherry tomatoes, mozzarella and Prosciutto
Image credit: aleksandra85foto
Ingredients for canapés on skewers:
- 5 pieces. – Cherry tomatoes (wash)
- 5 balls of mozzarella (not large)
- 10 slices of prosciutto (cut as ribbons, approximately 10 cm long, and 4-5 cm wide).
- 1 bunch of greenery (basil leaves)
- 2 tablespoons of olive oil
- Salt, black ground pepper
- 10 pieces. – a scoop or toothpicks
Preparation of canapés on skewers:
Cherry tomatoes and mozzarella balls must be cut into two halves.
Remove the basil leaves and dry with a paper towel.
Ribbons of prosciutto place on a cutting board. At one edge of the prosciutto put a couple of leaves of basil, top half of mozzarella and tomato (in appearance it should be a ball), salt, pepper to taste. Now you need to wrap around the rest of the prosciutto and fix it with a toothpick (pierce through). When you make all the canapés, put them on a plate, sprinkle with olive oil and serve to the table.
Image credit: joseclaudioguima
Ingredients for canapés:
- baguette – 1 piece
- fillet of salmon
- cheese curd – 300 grams
- greens of dill – 5 branches
- parsley leaves – 5 branches
- lemon juice – 1 st. a spoon
- spices to taste
Preparation of canapés:
Baguette cut and fry on a little oiled frying pan. Cool it down.
Few twigs of greenery to set aside for decoration. The remaining shall be finely chopped, combined with cheese and spices, mixed.
Cut fish into thin strips.
For each piece of baguette put a small amount of curd mass and a strip of fish.
Decorate the canapé with deferred herbs and sprinkle with lemon juice.