There can be no party without canapés. For this reason we suggest various ideas for ideal combinations. Take various kinds of toast bread (wheat, whole meal, multigrain), cut the slices with coup pat or knife in small squares and make canapés of various tastes.

 

Recipes

Canapés with kasseri

Cut the cheese into equal, oblong thin slices. Top every slice of bread with a finely cut slice of cheese and garnish the two sides along with finely sliced mortadella or salami, finely cut olives and pickled cucumber.

Canapés with Roquefort cheese

Crush Roquefort with a fork and process it with fresh butter until it becomes creamy. Spread this mixture on the bread.  Add a small slice of pickled cucumber and some capers in the center.

Canapés with Brick crackers

Spread butter on the  Brick crackers. Cut card figures out of olives (walking sticks) and form a pack of cards.

Canapés with egg and capers

Cut bread for canapés (crackers can be substituted). Carefully remove the shell from hard boiled eggs and slice eggs finely. Cover every slice of bread with one slice of egg and at the center of the egg place a small round slice of pickled cucumber and top with a caper. All round, put some finely cut salami.

Canapés with ham

Fold the ham into small cones and fill them up with mayonnaise or fresh butter mixed with finely sliced egg and pickled cucumber (optional). Place the cone on buttered bread.

2nd canapé with ham

Butter crackers and cover with a slice of ham, equal in size to the cracker. Cut beetroot in slices and carve out small playing card figures (e.g., hearts) or olives in the shape of walking sticks and form playing cards with the canapé.

Canapés with salami 1

Cover every slice of bread or a cracker with a thin strip of salami. On the sides put a small olive slice, some finely cut egg white and finely chopped parsley.

Canapés with salami 2

Cover each slice of bread with a round slice of salami (cut the salami in circles and finely chop the excess to use for other kinds of canapés). All round the canapé make a garland of finely chopped egg white and on two or three sides of the garland add a small piece of olive.

Canapés with mortadella

Prepare the slices of bread or crackers. Cover the buttered side of the bread slices with mortadella so that bread is facing up. With a sharp knife, remove parts of mortadella that extend beyond the bread so that the mortadella slices are exactly the same size as the bread. Turn canapés around. With a thin cone form a thin garland of butter or cream cheese all around. Garnish with finely chopped parsley and tomato.

Canapés with boiled chicken

Spreads a layer of Russian salad on every bread slice and at the center add a small piece of boiled chicken breast.

Canapés with turkey

Place a small lettuce leaf on buttered bread and cover with a small piece of boiled turkey. Sprinkle with salt and pepper and top with a finely cut slice of tomato.

With ham mousse:

In a food processor combine 250g of anthotyro (Greek firm whey cheese), 250g of manouri (Greek semi-soft whey cheese or sheep’s milk ricotta salata) and 5 slices of ham. Serve one  fully filled spoonful on every bread slice.

With goat cheese:

Sprinkle the sliced bread with aromatic olive oil and top with goat cheese.

With fish roe:

Spread the sliced bread with a little fresh butter and top with a slice of hard boiled egg, fish roe and a few lemon drops.

With sardine fillet:

Spread the sliced bread with anchovy paste and put in the centre one ribbon of rolled sardine fillet.

With mozzarella and tomato:

Cover the toasted bread with 1 thin slice of mozzarella cut in the shape of the bread and top with 1 tomato slice and half a stoned black olive.

With salmon:

Spread square pieces of toasted  bread with softened butter, cover with 1 small slice of salmon, drizzle with lemon juice and a touch of finely chopped dill.

Small sandwiches:

Take small round breads (multigrain or rye) and fill them with various delicious ingredients.

With Roquefort, pear and walnuts:

Thinly slice pears and marinate them for 5 minutes in red wine. In the meantime, combine Roquefort, walnuts and a little wine (4 table spoonfuls per 300g of Roquefort and 50 grams of nuts) in the food processor until homogenised. Spread the bread with a thin layer of the mixture, top with sliced pear and make a sandwich. For better results, put a sandwich in a preheated grill for about 7 minutes until the bread acquires a pink colour.

With prosciutto  and parmesan:

Spread the bread with a little butter and fill it up with 1 slice of prosciutto, 1 thin slice of parmesan cheese and 2 slices of roka.

With tuna:

Spread the bread on one side with mayonnaise and on the other side with a little mustard and fill it up with drained tuna (in water).