This article is about the hors d’oeuvre. The name comes from the French word for sofa, drawing on the analogy that the garnish sits atop the bread as people do amuse bouche food a couch.
Because they are often served during cocktail hours, it is often desired that a canapé be either salty or spicy, in order to encourage guests to drink more. A canapé may also be referred to as finger food, although not all finger foods are canapés. The canapés are usually served on a canapé salver and eaten from small canapé plates. The spread is traditionally either a compound butter, made by creaming butter with other ingredients such as ham or lobster, or a flavored cream cheese.
Mayonnaise salads can also be prepared as spreads. Common garnishes can range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil. Canapés are made from white, graham, and brown bread, sliced very thin and cut in various shapes. They may be dipped in melted butter, toasted or fried. They could be served hot or cold, spread with anchovy, crab or caviar paste, served with garnishes like green and red peppers, paprika, and lemon juice. Bread triangles can be sauteed in bacon fat, deep fried, or just buttered and browned in the oven. Mustard can be use as a spread for canapés garnished with chopped bacon, grated cheese, or chopped olives.
With a huge variety of styles from traditional, formal dining to informal, rustic feasts together we can create the ideal menu for your day. We take all aspects into consideration, including the feel and theme you’re envisaging along with the style of your venue to ensure everything compliments each other perfectly. We are happy to be guided by you or can advise based on our experience. Oh and don’t forget the evening guests, we have plenty of delicious evening food options from warm local Pasties to exciting and authentic Street Food Stalls. These options will be sure to soak up some of that celebratory fizz and keep your guests dancing all night long.