canapé or canape (French for couch and known in Italy
as tartina) is a small, prepared and usually decorative food,
held in the fingers and often eaten in one bite. Because they
are often served during cocktail hours, it is often desired that
a canapé be either salty or spicy, in order to encourage
guests to drink more. A canapé may also be referred to
as finger food, although not all finger foods are canapés.
Crackers or small slices of bread or toast or puff pastry, cut
into various shapes, serve as the base for savory butters or pastes,
often topped with a "canopy" of such savory foods as
meat, cheese, fish, caviar, foie gras, purees or relish.
canapés are built on stale white bread (though other foods
may be used as a base), cut in thin slices and then shaped with
a cutter or knife. Shapes might include circles, rings, squares,
strips or triangles. These pieces of bread are then prepared by
deep frying, sautéeing, or toasting. The foods are sometimes
highly processed and decoratively applied (i.e. piped) to the
base with a pastry bag. Decorative garnishes are then applied.
The canapés are usually served on a canapé tray
and eaten from small canapé plates. The technical composition
of a canapè consists of a base (i.e. the bread or pancake),
a spread, a main item, and a garnish. The spread traditionally
is either a compound butter or a flavored cream cheese. Common
garnishes can range from finely chopped vegetables, scallions,
and herbs to caviar or truffle oil.
d'œuvre & Antipasto
If there is
an extended period between when guests arrive and when the meal
is served (for example, during a cocktail hour), these might also
serve the purpose of sustaining guests during the wait. Hors d'oeuvre
are sometimes served with no meal served afterward. This is the
case with many reception and cocktail party events.
may be served at the table as a part of the sit-down meal or they
may be served before sitting at the table. Hors d'oeuvre prior
to a meal are either stationary or passed. Stationary hors d'oeuvre
are also referred to as "table hors d'oeuvre." Passed
hors d'oeuvre are also referred to as “butler-style,”
“butlered” or “butler-passed” hors d'oeuvre.
food served prior to the main course is technically an hors d'oeuvre,
the phrase is generally limited to individual items, not crudités,
cheese or fruit. For example, a glazed fig topped with mascarpone
and wrapped with prosciutto is considered an "hors d'oeuvre,"
whereas figs on a platter are not.
both frozen and fresh hors d'oeuvre are served. Generally the
fresh, handmade items are more flavorful, beautiful and expensive.
A more substantial
starter or first course served at the table might be referred
to as an entrée (outside the U.S. and English Canada).
* Cold cuts
* Snack foods
is the Italian equivalent of hors d'oeuvre, meaning “before
the meal” (anti = before, pasto = meal). In Italian cuisine,
this typically consists of savory cold foods such as cheeses and
raw or marinated vegetables, as well as cold cuts and cured meats
such as prosciutto.
* Meze is the equivalent of hors d'oeuvre found in Eastern Mediterranean
and Middle Eastern cuisines.
* Picaditas is the Spanish equivalent of hors d'oeuvre in Argentina,
pasabocas in Colombia, pasapalos in Venezuela, boquitas in Honduras,
botanas in Mexico, entradas in Chile, bocaditos in Peru, and entremeses,
or tapas in Spain.
* Zakuski is an offering of hors d'oeuvre served in Russian cuisines.
Usually presented buffet style, it often consists of cured meats
and fishes, various pickled foods such as carrots, cucumbers,
and garlic, prepared salads, caviar, and breads. Zakuski is often
offered with vodka or other spirits.
* It is called leng pán ?? ("cold plate") in
Is an Italian
food whose origin dates to at least the 15th century from central
Italy. In its purest Italian traditional form, it consists of
grilled bread rubbed with garlic and topped with extra-virgin
olive oil, salt and pepper.
may include toppings of spicy red pepper, tomato, vegetables,
beans, cured meat such as Proscuitto, and/or cheese; the most
popular American recipe involves basil, fresh mozzarella (grated
or melted), and tomato. Bruschetta is usually served as a snack
or appetizer. In Italy, Bruschetta is often prepared using a brustolina
grill. In Tuscany, bruschetta is called fettunta, meaning "oiled
good bruschetta, is really GOOD
Oil and serving the toast warm with the toppings cold.
simple, yet tasteful bruschetta recipe.
for a quite big slice of rustic Italian or French bread
- 1 clove garlic
- a half of a red onion
- 200 g fresh small tomatoes (heirloom tomatoes give the best
- extra virgin olive oil
or really, any flavour
oil you like, but it should be very high quality oil
salt & ground pepper
- fresh basil leaves
Put the slice of bread in the oven at 180 C, and leave it there
until it becomes light brown. In the meantime peel the clove of
garlic, and chop the tomatoes into small pieces. Finely chop/crush
the onion and the basil leaves. If you want to use proscuitto
and/or mozzarella, shred/slice these as well.
the tomatoes, the minced onion and the basil and dress the mix
with plenty of oil, then salt & pepper to taste.
When the bread is ready, take it out from the oven and firmly
rub the clove garlic on the bread surface. You'll see the garlic
literally melting down and get consumed by the rubbing.
Put your mix on the bread and some basil leaves on top.
Add any other toppings you've chosen now as well, such as pieces
or proscuitto, shredded or melted cheese, Olives
right away when the bread is warm and the toppings cold.