Canapés and hors d'oeuvres are the small bites at the start of a party or a meal. They are made in quantity, so speed and evenness count.
Key idea
A canapé has three parts: a base (toast, cracker, pastry, cucumber round), a spread (flavored butter, cream cheese, mousse) that also keeps the base from going soggy, and a garnish on top. It should be one or two bites. Hors d'oeuvres is the broader word for small appetizers, hot or cold.
- Plan about 4 to 6 pieces per person for a short reception before dinner, more for a party that replaces a meal (a common catering guide).
- Prep components ahead; assemble close to service.
- Arrange in neat rows on trays; make every piece the same.
Safety
- Cold canapés stay at 41°F or below until served; under the Food Code, food served without temperature control must follow the code's time limits (for cold food, up to 6 hours if it starts at 41°F or below and never goes above 70°F; for hot or cold, 4 hours) and is then thrown away.
Why it works
A spread of fat (butter or cream cheese) acts as a barrier between a wet topping and a crisp base. That is why classic canapés start with butter on the toast.
Worked example: How many?
A reception for 40 people at 5 pieces per person, with 4 kinds of canapé. How many of each kind?
- $40 \times 5 = 200$ pieces.
- $200 \div 4 = 50$ of each.
Answer: 50 of each kind.
Common mistake
Building canapés on bread hours ahead; they go soft.
Practice at home
- Make 24 identical canapés of one kind. Line them up and look for the odd ones out. Then make 24 more, faster.
In Meal Prep
- Melba Toast: a crisp base, named for Nellie Melba