This article is about the hors d’oeuvre. The name comes amuse bouche the French word for sofa, drawing on the analogy that the garnish sits atop the bread as people do on 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 shaped. 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.