10 original recipes for canapes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Beautiful and delicious snacks on skewers with cheese, fish, shrimp, bacon, sausage, vegetables and fruits.

1. Canapes with red fish, avocado and cucumber

Ingredients

For 20 canapes:

• 5 slices of black bread;
• 1 avocado
• 1 teaspoon lemon juice
• salt to taste;
• 250 g fillet of lightly salted red fish (trout, salmon, pink salmon);
• 1 long cucumber;
• 20 olives.

Preparation

Separate the crusts from the bread and cut the flesh into four equal parts. Mash the avocado flesh with a fork, add lemon juice and salt and stir.

Use a peeler to cut the fish into small slices of the size of bread slices and the cucumber lengthwise into very thin slices.

Spread the avocado paste on the bread and place the fish on top. Place a piece of cucumber on each skewer.

Place the olives on top and insert the skewers into the avocado and fish bread.

2. Canapes with prunes and bacon

Ingredients

For 8 canapes:

• 8 prunes;
• 4 long strips of bacon;
• 2 slices of black bread;
• 8 olives.

Preparation

If the prunes are tough, soak them in hot water for a few minutes and pat dry with a paper towel.

Cut the bacon strips in half and wrap them over the dried fruit. Secure with skewers and place in the pan. Place in an oven preheated to 200 ° C for 10-15 minutes to brown the bacon.

Cut the crust off the bread and divide each slice into quarters. Place them in the skillet where the bacon was baked. The fat from the meat will remain there. Fry bread on both sides on it.

Put the bacon and prunes on the slightly cooled bread. Place the olives on top and pierce the canapes with skewers.

3. Canapes with baked spicy feta cheese and sun-dried tomatoes

Ingredients

For 10 canapes:

• a pinch of dried thyme;
• a pinch of dried rosemary;
• a pinch of dried dill;
• a pinch of dried basil;
• a pinch of ground oregano;
• a pinch of ground paprika;
• salt - optional;
• 200 g feta cheese;
• a large piece of butter;
• 5 slices of black bread;
• 10 sun-dried tomatoes in oil;
• a few feathers of green onions.

Preparation

Combine thyme, rosemary, dill, basil, oregano, paprika. If the cheese is not very salty, you can add salt to the spices. Dip the cheese in the mixture on all sides.

Grease a piece of parchment liberally with oil and wrap the feta cheese in it. For convenience, tape the sides of the paper. Wrap the cheese in foil, bake for 50–55 minutes at 200 ° C and cool.

Separate the crusts from the bread and cut the flesh in half. Heat a couple of tablespoons of sun-dried tomato oil in a frying pan, fry the bread on both sides and cool.

Cut the feta cheese into equal large pieces and place each on top of the bread. Place a tomato and two small onion strips on top. Secure the canapes with skewers.

4. Canapes with crab sticks, eggs and cheese

Ingredients

On 18 canapes:

• 3 eggs;
• 70 g of cheese;
• 1-2 cloves of garlic;
• 1 tablespoon mayonnaise;
• 3 crab sticks;
• 50 g coconut flakes.

Preparation

Hard boil the eggs, cool and peel. Grate them and cheese on a fine grater. Add chopped garlic and mayonnaise and mix well.

Cut each crab stick into six pieces. Cover each of them with a cheese and egg mixture and roll in shavings. Insert skewers into the resulting balls.

5. Canapes with red fish, curd cheese and quail eggs

Ingredients

For 8 canapes:

• 8 quail eggs;
• 2 slices of black bread;
• 80 g fillet of lightly salted red fish (trout, salmon, pink salmon);
• 70 g of curd cheese;
• a few sprigs of dill.

Preparation

Place eggs in boiling water for 6-7 minutes, then cool and peel. Cut the crust off the bread and divide each slice into quarters. Place them on a baking sheet and place in an oven preheated to 200 ° C for a few minutes.

Cut the fillet into eight loaf-sized slices. Combine cheese and chopped dill. Put the fish on the bread, place the curd cheese on top, put the egg and pierce the canape with skewers.

6. Canapes with ham, cheese and olives

Ingredients

On 7 canapes:

• 80-100 g of hard cheese;
• 7 thin slices of ham;
• 7 lettuce leaves;
• 7 olives.

Preparation

Cut the cheese into seven equally large cubes. Place the lettuce over the slice of ham and fold in half.

Pierce the ham on one side with a skewer and string the cheese and olive over it. Use a skewer to pierce the other side of the ham.

Prepare the rest of the canapes in the same way.

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7. Canapes with tomatoes and bacon

Ingredients

For 12 canapes:

• 12 slices of white bread;
• 3 strips of bacon;
• 6 cherry tomatoes;
• 100 g mayonnaise;
• a few sprigs of dill;
• a few lettuce leaves.

Preparation

Dry the bread in a hot skillet until golden brown on both sides. Cut two identical circles from each slice.

Divide the bacon strips into quarters and fry until golden brown. Cut two identical circles from the middle of each tomato.

Combine mayonnaise and chopped dill. Brush half of the bread with mayonnaise, top with a piece of lettuce, bacon and tomato. Cover with other slices of bread and pierce with a skewer.

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8. Canapes with shrimps and cucumbers

Ingredients

For 10 canapes:

• 10 unpeeled shrimp;
• salt to taste;
• 10 olives;
• 1 cucumber;
• a few lettuce leaves.

Preparation

Peel the shrimp, leaving a ponytail for beauty. Boil the shrimp in salted water and cool. Insert an olive into the bend of each of them and pierce with a skewer.

Cut 10 equally thick slices from the cucumber. Place the pieces of lettuce leaves on top and pierce with shrimp skewers.

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9. Canapes with herring, cream cheese and kiwi

Ingredients

For 8 canapes:

• 4 slices of Borodino bread (or other small brown bread);
• 8 teaspoons cream cheese
• 8 pieces of herring fillet;
• a few sprigs of dill;
• 1 kiwi.

Preparation

Cut the bread in half diagonally. Brush each slice with a spoonful of cream cheese and top with a slice of fish and a sprig of dill.

Peel the kiwi, cut four circles out of it and divide each in half. Pierce the kiwi with a skewer through both sides. Insert the skewers into the canapes.

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10. Canapes from sausage baskets with corn, cheese and eggs

Ingredients

• 150-200 g of boiled sausage;
• 1-2 tablespoons of vegetable oil;
• 1 egg;
• ¾ processed cheese;
• 70-100 g of corn;
• some mayonnaise;
• a few sprigs of parsley.

Preparation

Cut the sausage into slices 4-5 millimeters thick. For this canapé, it is better to take a sausage that is not too wide in diameter.

Heat the oil in a skillet and place the sausage in one layer. Fry it on one side. The middle of the circles should, as it were, rise up, making the baskets. Flip them onto a plate.

Hard boil the egg, cool and peel. Cut the cheese and egg into small cubes. Add corn and mayonnaise and stir. Start sausage baskets, insert skewers into them and decorate with parsley leaves.

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