Treating on canapes

 Treating on canapes

Canapes is one word which is associated with the concept of having snacky bite sized starter type preparations with a variety to choose and with flavors and tastes to entice the palate and taste buds.

It is a good idea to plan on a platter of canapes for a get together or event for a change and these are also done cold as well which gives us a little change as well from routine hot snacks and appetisers.

The concept of canapes has four elements to be looked at. First is the base which can either be a cracker like a savory Monaco biscuit, bread slices cut out into fancy shapes using cookie cutters and then fried or toasted. The second one is the spread or the moisture content to be applied in case and that usually is butter or mayonnaise. The third element is the topping of the canapes and from a simple Russian salad to a prawn cocktail salad, a chicken tikka chutney marinates, Achari schezuan jeera aloo topping to a ham and cheese option, the list goes on. The final element is the garnish aspect of this preparation is the garnish of the canapes, something attractive and colorful to add a finesse and focal point in the finished canapes ready to go out and meet with the guests.

Here are a few of my favourite recipes for Canapes!



250 g chicken breasts, boiled and cubed
1 tsp oil
1 tsp butter
1 tsp garlic, chopped
2 spring onions, chopped
2 stalks celery, chopped
2-3 tsp tomato ketchup
1 tsp mustard paste
½ tsp chaat masala
Salt and pepper to taste
½ tsp garam masala powder
1 lime juice
2 tsp coriander and mint leaves, chopped
½ green/red capsicum, small cubes
3-4 cherry tomatoes, cut 1 x 2
3-4 black olives, sliced
1-2 cheese slices, cut into strips
12-15 canape cups, ready to use

Pre-prep all the ingredients for the masala chicken canape cups. These canapes to be assembled just before serving. to prepare the filling, heat oil and butter in a pan add in garlic, onions and saute them for a minute. Add in the capsicums, celery and chicken cubes, salt, pepper, all spices and sauces to taste and mix well. Cook for 2-3 mins and turn off the flame. Cool it down and then add coriander, mint and lime juice. To serve, fill the ready to use tart shells/canape cups with the chicken filling top with strips of cheese and place a few cherry tomatoes, olives and serve.

For Veg Options: use cottage cheese, tofu, assorted mushrooms, capsicums, zucchini or even soya chunks.



4-5 slices, white or brown bread, cut using cookie cutters into rounds/squares etc and fry/toast.

For the topping
3-4 boiled eggs, sliced
2-3 chicken salami/ ham/ bacon, slices, cut into pieces.
Salt and pepper to taste
¼ cup mayonnaise sauce
½ tsp mustard paste
1-2 tsp assorted herbs- parsley/ thyme etc
1 tsp oil
Garlic-1 tsp chopped

pre-prep the ingredients for the canapes and keep ready. To prepare the topping, heat oil in a pan add in the choice of salami/ ham or bacon/ sausages etc can saute them for a couple of minutes, add in salt and pepper and mix, turn off the flame and cool. To assemble the canapes, place the sliced eggs on the toasted bread base which is either toasted/fried. Spoon over a little mustard mayonnaise on the egg slices, finally top it with the saute mixture and garnish with fresh herbs and arrange on a serving platter and present it.

For Veg Options: use marinated grilled paneer/tofu for the above recipe in place of eggs. Use marinated grilled sliced of eggplant/zucchini etc as well for a change.



12-14 pcs canape cups/ tart shells/ bread base pieces

For the topping
250 g chicken breast boneless
2 tsp oil
Salt and pepper to taste
½ tsp mixed herbs
2 tsp white wine- opt
½ tsp mustard paste
Apply and keep refrigerated for 1 hour.

For the spread on the canapes
½ cup hung curd/ mayonnaise/ thick white sauce
2 tsp cream cheese
Salt and crushed black pepper to taste
½ tsp chilli flakes
½ tsp parsley, chopped
4-5 fresh basil leaves
1 tsp olive oil
Mix all the above and chill for 20 minutes.
Can also add flavourings like pesto, zattar /sumac powder as well if desired for varied changes.
2 tsp fresh herbs/ parsley/ spring onion greens to garnish.

Pre-prep all the ingredients for the canape topping. Marinate the chicken breast and after the waiting time, place it on a baking/ roasting tray and cook it in the oven at 160 deg Celsius for 15-18 mins and remove, cool it and slice the chicken breast assemble the canapes, choose the base of your choice and place the chilled spread on every piece and top with sliced roasted chicken and garnish with fresh herbs/basil etc and serve cold.

For Veg Options: assorted veggies like Babycorn, fresh button mushrooms, red/ yellow capsicums, onion slices can also be baked/roasted the same way and used.



12-14 pcs canape cups/ tart shells/ bread base etc

For the topping/filling
2-3 pineapple, sliced- fresh or tinned, cut into cubes
1 red/green/yellow capsicum, cut into cubes
1-2 potatoes, boiled and cubed.
¼ cup macaroni pasta, boiled
Salt and pepper to taste
1 tsp lime juice
½ cup mayonnaise/white sauce or hung curd
½ tsp herbs of your choice
2-3 tsp grated cheese/ cream cheese
1 tsp parsley, chopped for garnish.
Can also add olives, jalapenos, gherkins too.

Pre-prep all the ingredients for the canape. In a mixing bowl combine together the pineapple with the other ingredients in choice of chilled spread either mayonnaise/hung curd or white sauce. Mix well and adjust seasonings, add lime juice. Chill the mixture for 20 mins. Fill up the canape cups and garnish with fresh parsley or other colorful options as well.

For Non-Veg Options: use sliced chicken sausages, sliced roast meat, saute prawns and use them with mayonnaise and a little chili sauce and tomato ketchup in this recipe.



10-12 no canape cups/ crackers/ bread base etc.

For the tuna mixture
½ cup tuna fish, canned, drained well.
1 tsp oil
1 tsp garlic, chopped
½ onion, chopped
1 tsp green chili, chopped
Salt and pepper to taste
½ red capsicum, cut finely
½ cup mayonnaise
½ tsp mustard paste
½ tsp Capsico or tabasco sauce
1 tsp parsley/coriander, chopped
2-3 tsp cheese, grated
2-3 olives, black or green, sliced
2-3 cherry tomatoes, cut 1×2
1-2 tsp fresh herbs or micro-greens to garnish.

Pre-prep all the ingredients for the canapes. In a pan heat oil saute the garlic, chili and onion, add in the red capsicum and cook for a minute. Add in the drained tuna fish and add little pepper and salt to taste, mix well, cook for 1 minute and turn off the flame. Cool it down and mix it with the mayonnaise and other sauces and chill for 20 mins. Assemble these on the spot and garnish with choice of ingredients, serve cold.



10-12 pcs canape base cups/ brown/white bread
For the topping
1 tsp oil
1 tsp butter
1 tsp garlic, chopped
1 tsp green chilies, chopped
2-3 spring onions/onions, chopped
½ cup red ripe tomatoes, chopped
Salt and pepper to taste
½ cup red/green/yellow capsicums, cut into cubes
½ cup canned baked beans/ boiled rajma/kidney beans
½ tsp mixed herbs
½ tsp mexican seasonings/ chili flakes
1 tsp Capsico/ tabasco sauce
2 tbsp. tomato ketchup
2 tsp cream cheese/ grated cheese
1 tbsp coriander/parsley, chopped

Pre-prep all the ingredients for the canape. Heat oil in a pan saute the garlic, onion, chilies for a few seconds, add in the beans, salt, pepper, herbs, chili flakes/seasonings and sauces to taste and cook for 1-2 mins. Turn off the flame add in the capsicums and mix. Allow the mixture to cool a little. To assemble the canapes on the base spread some cream cheese/ mayonnaise/ sour cream/ hung curd as desired and top it up with the prepared capsicum and beans mixture. Garnish appropriately and serve immediately.

For Non-Veg Options: I prefer to use chicken tikka sliced/cubes or sliced seekh kabab pieces in this recipe with the peppers and cream cheese it tastes yummy.


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