Cold Canapes

Cold canapes are a great way to work up an appetite at a lunch or dinner with guests, to put in a cocktail party, or to serve at a party. In addition, its preparation is quite simple, so large quantities can be made without problem and quickly.
They can also be prepared in a wide variety of ways, so they can be adapted to the taste of all diners and there will be no guest left unsatisfied.

Here are several recipes for cold canapés so you can choose how to surprise your guests at your next party.

Option 1: Cold courgette canapes with cream

Ingredients:

• 4 slices of toast
• 2 zucchini
• 1 small onion
• 2 eggs
• 1 pinch of paprika
• 50 g cream cheese
• 1 tablespoon tomato sauce
• 3 tablespoons of liquid cream
• 1 tablespoon of cornmeal

Process:

• First, peel, clean and chop the zucchini and onion. Then sauté everything in a saucepan. Drain them well and put them in a bowl.
• Then add the cornmeal, the cheese, the fried tomato, the eggs and the cream.
• Now, pass it through the food processor or blender to form a cream.
• Assemble by placing the cream on the toasted bread and decorate with paprika.
• Finally, put the canapés on a baking tray and bake them for 5 minutes so that they acquire color.

Option 2: Salmon canapes

Ingredients:

• 4 slices of sliced ​​bread rolled cut lengthwise or toasted for canapes
• 100 g cheese spread
• 100 g smoked salmon thinly rolled
• Some dill leaves
• Caviar substitute

Process:

• Start by mixing the chopped dill into the cheese spread.
• Then spread it over the sliced ​​bread.
• Now, top it with the smoked salmon and some caviar substitute.
• To finish, cut the canapes into squares. If we have used toast for cold canapés, the result will be similar to the following illustration.

Option 3: Mustard cheese canapes

Ingredients:

• 100 g of Edam, Gouda or Gruyère cheese
• 100g butter
• 1 pinch of chicken bouillon cube
• 1 tablespoon mustard
• Various tostaditas

Process:

• Soften the butter to room temperature.
• Place the butter in a bowl and whisk it together with the mustard and a pinch of chicken stock cube.
• Spread the butter mixture on the toasts and grate the cheese generously on top. It can be made with a mixture of cheeses to taste.
• Place the tostadas on a serving platter or tray. Garnish with parsley.

Option 4: rolled canapes

Ingredients:

• 1 package of Bimbo Rolled Solutions
• 2 cans of tuna
• 1 can of fried tomato

Process:

• In a bowl, mix the drained tuna with the fried tomato until it forms a paste.

• Once the dough is ready, spread the slices of bread with the filling, without forming a too thick layer, but that the filling is abundant.
• Roll each slice loosely.
• Finally, with a sharp knife, cut the rolls into portions (about 6 per slice).
• This recipe can be presented with a bamboo toothpick on each serving. In addition, the filling can be varied : pate, spread cheese, ham and cheese, salmon and cheese …

Option 5: Tropical Canapes

Ingredients:

• 8 slices of sliced ​​bread without crust
• 1 lemon
• 50g butter
• 1 tablespoon Perrins sauce
• 150 g of smoked salmon
• 1 tablespoon brandy
• 3 eggs
• 1 tablespoon ketchup
• 8 slices of pineapple in its juice
• Black pepper

Process:

• First, boil the eggs for 10 to 12 minutes. Let them cool and peel them.

• Then chop the two hard-boiled eggs and mix them with 100 g of salmon, butter, ketchup, Perrins sauce and pepper.
• Third, beat the mixture with the mixer until you get a cream.
• Now, melt some butter in a pan.
• Sauté the pineapple slices in the butter.
• Add the brandy and light it to eliminate the alcohol.
• Spread the bread with the salmon cream.
• To finish, place the pineapple slice on top and decorate with the reserved salmon and half a lemon wedge.