Canape

A canapé (French canapé) is a small elegant appetiser meant for one bite, consisting of a little base and an appetising topping on it. It is an indispensable attribute of buffets, receptions, banquets, and festive tables, where guests mingle standing and take food with their hands.

The classic base is a thin slice of dried or toasted bread, a cracker, or a tartlet, and in modern versions a slice of cucumber, a crisp, or a piece of cheese. The base is often spread with butter, soft cheese, or pâté, which serves as “glue” and keeps it from going soggy, and on top the most varied fillings are laid: slices of fish (salmon, herring), meat, cheese, egg, caviar, vegetables, herbs. The main requirements of a canapé are compactness (to be eaten conveniently at once, without crumbling), stability (to hold together in the hand), and, of course, a beautiful, appetising presentation, since canapés should above all please the eye. The elements are often fixed with a little skewer. The art of the canapé lies in the harmonious combination of flavours and textures in miniature and in aesthetics, so they are considered an adornment of any buffet table.