The 30 Best Toasts and Canapes Recipes for your Cocktails Parties


E. Brandy

To accompany your cocktails and drinks, here are our recipes to enjoy during the aperitive. These appetizer recipes are simple and easy to make!

Celery canapes

For 48 pieces:

  • 40 cl. Cottage cheese
  • 3 shallots, minced
  • 2 sprigs parsley
  • 1 pinch of salt
  • 1 pinch of pepper
  • Bread
  • 500 g chopped celery
  • 10 cherry tomatoes cut into 5 slices
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In a bowl, place the cream cheese, shallots, parsley, salt and pepper. Mix everything. Spread the slices of bread with 1 teaspoon of this mixture. Top with celery. Put a slice of cherry tomato on top.

Peppers canapes

For 48 pieces:

  • A few leaves of radicchio salad (red)
  • 40 cl of mayonnaise
  • Bread
  • 4 slices of ham
  • 1 red pepper
  • 1 yellow pepper

Chop the radicchio, mix it with mayonnaise. Spread the slices of bread with this mixture. Cut the ham into thin short slices, arrange the slices of bread. Cut peppers into thin strips that are added to the ham.

Bayonne ham and Roquefort Canapés

For 48 pieces:

  • 120 g butter
  • Bread
  • 10 slices of Bayonne ham or any air-dried ham
  • 250 g Roquefort or any strong blue cheese
  • 50 g chopped hazelnuts

Butter the bread slices. Cut the ham into 48 slices. Arrange a slice of ham, leaving a hollow in the center of the composition. Add a knob of Roquefort. Put on top a little chopped hazelnuts.

Radishes and beets canapes

For 48 pieces:

  • 100 g of salted butter
  • Bread
  • 1 cooked beetroot, cut into square 5 cm by 5 cm square slices
  • 48 radishes, sliced
  • 2 sprigs of parsley

Butter the bread slices. Add a slice of beet, radish and a little chopped parsley.

Cucumber Canapés

For 48 pieces:

  • 20 cl of cream cheese
  • 1 pinch of salt
  • 1 pinch of pepper
  • Bread
  • 1 cucumber, cut into 48 slices
  • Orange zest

Salt and pepper the cheese and spread on bread slices. Add a cucumber slice and sprinkle with a little orange zest.

Goat cheese and Rosemary canapes

For 48 pieces:

  • 48 slices diameter 5cm and 2 cm thick of cheese goat
  • Bread
  • Rosemary
  • 12 black olives

Arrange slices of goat cheese on bread slices. Add a little rosemary and a coffee spoon of olive oil. Place in a hot oven, 180 ° C (gas mark 6) until the bread and cheese colors. Remove and serve hot.

Avocado and bacon canapés

For 48 pieces:

  • 120 g butter
  • Bread
  • 3 thinly sliced avocados
  • 10 bacon slices, cut into thin strips and cooked

Butter the bread slices. Add thin slices of avocado. Arrange on top of thin slices of bacon.

Andouillette sausage canapes

For 48 pieces:

  • 120 g butter
  • Bread
  • 48 slices of andouillette from Vire or any type of Andouillette
  • 1 red pepper chopped into very small dices
  • 48 white pickled onions

Butter the bread slices. Add a slice of sausage, a little diced red pepper and a white onion cut in half.

Chorizo ​​and tomato canapes

For 48 pieces:

  • 120 g of butter
  • Bread
  • 48 slices of chorizo
  • 48 tomato slices
  • Chopped parsley

Butter the bread slices. Add a slice of tomato and a slice of chorizo ​​on top. Top with a little chopped parsley.

Paris ham and olives canapes

For 48 pieces:

  • 120 g od butter
  • Bread
  • 10 slices of cooked ham
  • 24 pitted black olives
  • 24 pitted green olives

Butter the bread slices. Cut the ham into 48 slices, arrange on bread. Cut all the olives into thin slices and place on the ham.

Rabbit canapes

For 48 pieces:

  • 120 g of butter
  • Bread
  • 1 cooked rabbit
  • 4 onions, chopped and cooked
  • 48 baby corn, canned

Butter the bread slices. Remove all parts of rabbit meat and mix the meat. Then spread on bread slices. Add onions and corn on the rabbit spread.

Duck, orange and honey canapes

For 48 pieces:

  • 120 g of butter
  • Bread
  • 2 duck breasts cooked and thin sliced
  • 48 orange zest
  • 1 tsp. of liquid honey

Butter the bread slices. Add the duck slices and orange zest. Using a fork, make a few drops of honey on the orange zest.

Indian Chicken Canapés

For 48 pieces:

  • 6 chicken cutlets
  • Bread
  • 20 cl of tandoori sauce
  • 3 onions, chopped and cooked
  • 48 pink grapefruit pieces

Cook the chicken, slice into 48 thin slices according to the size of canapes. On the canapes, having first tandoori sauce (very) well and thinly spread, add chicken and onions and a bit of a pink grapefruit.

Curry chicken canapes

For 48 pieces:

  • 20 cl of mayonnaise
  • 2 teaspoons of curry
  • Bread
  • 6 chicken breasts
  • 6 blanched tarragon leaves

Mix the mayonnaise with the curry. Spread bread slices with the mixture. Cook the chicken breasts. Cool, then chop the chicken in the direction of the width, into thin slices. Arrange chicken on the canapes. Cut 48 diamonds in the tarragon leaves. 1 diamond leaf on top of each canape decoration.

Scallops canapes

For 48 pieces:

  • 120 g of butter
  • Bread
  • 4 tbsp. chopped eggs red lump
  • 4 tbsp. chopped egg black lump
  • 48 slices of scallops cooked and cooled

Butter the bread slices. Add a little of each color lump egg. Add the scallops slice.

Shrimp and kumquat canapes

For 48 pieces:

  • 120 g butter
  • Bread
  • 48 thin slices of kumquat without bark
  • 96 beautiful shelled prawns
  • 48 candied orange zest

Butter the bread slices. Add a slice of kumquat and two shrimp. Garnish with candied orange zest.

Surimi and crab canapes

For 48 pieces:

  • 120 g of butter
  • Bread
  • 250 g crab crumbs
  • 10 sticks of surimi, finely chopped
  • 12 slices of kiwi

Butter the bread slices. Add the crab and a few slices of surimi. Garnish with a slice of kiwi.

Tuna and asparagus canapes

For 48 pieces:

  • 120 g butter
  • Bread
  • 200 g of tuna, flaked in brine
  • 48 asparagus spears, canned
  • 20 black olives, pitted and cut into 96 thin slices
  • 2 Parsley sprigs, minced

Butter the bread slices. Add a little tuna, 1 asparagus and 2 olive slices (one on each side of the asparagus). Have a little chopped parsley on top of asparagus.

Salmon Canapés

For 48 pieces:

  • 120 g of butter
  • Bread
  • 300 g of smoked salmon
  • 48 small lemon peels
  • A few sprigs of fresh dill

Butter the bread slices. Cut salmon into 48 slices and place on the butter. Add a twist of lemon and some dill.

Smoked trout canapés with lime

For 48 pieces:

  • 120 g of butter
  • Bread
  • 300 g of smoked trout
  • 48 lime zest
  • 10 cl mayonnaise

Butter the bread slices. Cut the trout in 48 slices and arrange on the butter. Add a twist of lemon and a touch of mayonnaise on each side of the peel, using a pastry bag.

Foie gras canapés

For 48 pieces:

  • 120 g butter
  • Bread
  • 500 grams of duck foie gras half-cooked, sliced in rolls about 5cm diameter
  • 48 white grapes

Butter the bread slices. Cut the foie gras into 48 equal slices and place a slice on each canape. Add a halved white grape.

Liver mousse canapes

For 48 pieces:

  • Bread
  • 300 g of duck liver mousse
  • 48 pickles
  • 10 black olives, cut into 48 slices total

Spread the duck liver foam directly on slices of bread. Add 1 chopped pickle in the lengthwise. Add a slice of black olive.

Spicy beef canapes

For 48 pieces:

  • Bread
  • 30 cl of mayonnaise
  • 500 g of beef, medium rare cooked
  • 4 red peppers, cut into 48 slices

Spread mayonnaise on bread. Add the beef cut into thin slices. Put a slice of pepper on it.

Carpaccio canapes

For 48 pieces:

  • 500 g of beef meat cut into very thin slices and macerated in olive oil and the juice of half a lemon
  • 1 pinch of salt and pepper
  • Bread
  • 100 g unsalted butter
  • 48 quarters of tomatoes
  • 48 green peppercorns
  • Provencal herbs: thyme, bay, oregano…

Add Salt and pepper on meat according to your taste. Butter the bread slices. Cut the meat into 48 portions and place on the sofa. Add a tomato wedge topped with a green peppercorn. Add some herbs.

Hot Canapés with Roquefort

For 48 pieces:

  • 500 g Roquefort
  • Bread
  • 10 chives sprig, chopped

Have the Roquefort spread over the bread slices, keeping attention to cover well the entire surface. Add chives. Place in oven at 180 ° C (gas mark 6) until the Roquefort softens slightly. Take out and serve hot.

Hot toasts with bacon

For 48 pieces:

  • 200 g of cheese cut into 48 square slices of 5 cm by 5
  • Country Bread
  • 20 slices of bacon cut into strips
  • 48 thin slices of fresh plums

Arrange the cheese on the bread, add a few slices of bacon and add 1 slice of plum. Place in oven at 180 ° C (gas mark 6) until the garnish is slightly melted. Go out and serve hot.

Hot Emmenthal canapes

For 48 pieces:

  • 200 g of emmenthal cheese cut into 48 thin slices of 5 x 5 cm
  • Bread
  • 20 sliced Paris mushrooms
  • 48 slices of chorizo
  • 2 parsley sprig

Place one square of Emmenthal on each bread slices. Add a few slices of Paris mushrooms, a slice of chorizo ​​and a little chopped parsley. Place in oven at 180 ° C (gas mark 6) until the Emmental is slightly melted. Take it out and serve hot.

Hot Shrimps toasts

For 48 pieces:

  • 200 g of emmenthal cheese cut into 48 thin slices of 5 x 5 cm
  • Bread
  • 144 peeled shrimps
  • 48 lime zest
  • Cinnamon

Place one Emmenthal square on each bread slices. Add 3 shrimps on each slice as well as a lime zest. Sprinkle lightly with cinnamon. Skip to warm in an oven at 180 ° C (gas mark 6) until the Emmental is slightly melted. Remove and serve hot.

Warm bread with walnuts, salmon and Roquefort

For 20 pieces:

  • 20 slices of bread with wallnuts
  • 20 pieces of 3 x 3 cm Roquefort
  • 100 g sliced ​​smoked salmon, minced into thin strips
  • 20 lemon peel

Cut 20 bread slices. Spread Roquefort with a knife. Add minced salmon and lemon zest. Place in a hot oven, 180 ° C (gas mark 6), 3 minutes.

Warm toasts with nuts and Saint-Jacques

For 20 pieces:

  • 20 slices of bread with nuts
  • 100 g of grated emmenthal cheese
  • 20 Saint-Jacques nuts cooked with coral
  • 1 clove garlic, minced
  • Herbes de Provence

Have Emmenthal, nuts Saint-Jacques, garlic and a few herbs on each bread slice. Place in a hot oven, 180 ° C (gas mark 6), for 3-5 minutes.

Warm toast with walnuts and goat cheese

For 20 pieces:

  • 20 slices of bread with nuts
  • 20 slices of Sainte-Maure goat cheese
  • Grated Parmesan cheese
  • 20 walnut halves

Cut 20 round slices of bread. Arrange goat cheese slices on bread. Sprinkle with Parmesan cheese. Place in a hot oven, 180 ° C (gas mark 6), a few minutes. The cheese should be warm but not melting. Decorate with a walnut half.

Warm bread toasts with nuts, foie gras and olives

For 20 pieces:

  • 20 slices of bread with nuts
  • 20 slices of foie gras, 5 to 6 cm in diameter
  • 10 black olives, pitted and minced

Cut 20 round bread slices. Place foie gras and sliced ​​olives on bread. Place in a hot oven, 180 ° C (gas mark 6), 5 minutes.

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The 30 Best Toasts and Canapes Recipes for your Cocktails Parties