Canapés are small hors d’oeuvres consisting of a base, spread, and a topping. The base can be anything like a cracker, bread slice, or even a pastry shell. The spreads can be a pate or cream cheese, and toppings include all kinds of meats and fruits. Bite-sized appetizers are a favorite for many different types of events. But what do you do if you get unexpected visitors? Well, if you have a sandwich bread in the pantry, you can make quick and easy finger foods that your guests will love! They’re not only easy to make, but you can serve them cold too, so they’re even easy to make ahead for a big crowd. These delicious canapés will satisfy most guests. The ham and salmon have all the flavor, while the cheese spread makes it creamy. And to make it, you only need a handful of ingredients: bread, ham, tomato, sobrasada, cheese spread, and a few toppings.
These canapés are easy to make and all of them follow the same format. Ingredients are sandwiched together between flattened slices of bread (using a cheese spread) and sliced.
The layers with bread on the outside are sliced in six pieces, while the layers with proteins on the outside are rolled and sliced. They’re topped with a final garnish and are ready to serve!
– The rolled canapés should get softer with time, but the square bites are better when they’re not soggy. To prevent this, you can toast the pieces of bread before assembling.
– These canapés are not vegan as they contain meat and dairy products. To make them vegan, use mashed potato as a spread, and grated vegetables as a filling.
– Use gluten-free bread to make it gluten-free.
– If you want to make it in advance, prepare the base and the topping separately and then assemble before serving.
These canapés can be stored in the fridge (in an airtight container) for up to 3 days.
Let's find out how to make different kind of canapés.
Spread a spoonful of the sobrasada on the bottom slice.
Add the cheese slices and set them aside.
Take another slice of bread and spread with the cheese spread.
Place this slice on top of the sobrasada-cheese slice, with cheese spread side down.
Repeat by spreading the top of this slice-tower with sobrasada and cheese, topping with another slice of cheese spread.
Slice the bread slice stack in fours.
Top with chopped serrano ham.
Spread the pork pate on the first slice.
Top with another bread slice and spread with pork pate. Continue until all the slices are used.
Slice the bread stacks into six pieces.
Top the stacks with goat's cheese.
Top with nuts and strawberry jam.
Place the tomato slices and ham slices on the first bread slice.
Top with cheese bread and another slice of bread. Repeat the process until all the slices are used.
Slice the bread stack into six pieces.
Top with more ham.
Place the four slices of bread on a wooden board. Flatten with a rolling pin.
Place the ham slices flat on a large piece of cling wrap, and top with the bread slices.
Spread with cheese spread and top with black olives.
Top with another layer of ham and slice in a square.
Roll the ingredients in a log.
Slice the ham log in slices.
In a small bowl, mix together the onion, pickles (chopped), and mayonnaise.
Place the salmon on a large piece of plastic wrap, and top with the bread slices.
Roll up and cut in slices.
If you want to make these a little fancier, you can use caviar as a luxury topping.
Follow this strawberry jam recipe to top canapés of goat cheese with nuts.