Hot and Cold Canapes-Perfect Party Combo

Hot and Cold Canapes-Perfect Party Combo

By NamakShamak
  • Serves: 2 - 5
  • Prep Time: 15 Minute
  • Cooking: 10 Minute
  • Calories:

Canapes have always been a favourite and a must haves for a perfect Cocktail Party! They are versatile , can be sweet and savoury and go perfect with a drink of your choice. Being a small bite snack , it does not attack your appetite, thus leaving space to devour the main course and dessert! Originally french , this snack is very populal across the globe , especially for grand cocktail parties, where they are served with a wide variety of toppings. Traditionally made with stale bread, thats toasted and later topped with meat,vegetables, cheese or fruits. In modern times, there are lots of adapted versions , baked shortbread for instance, or savoury thin shortcrust pastry. As for the toppings, they go local as per the country they are made in. We tried adapting them in our new fusion avatar. A hot Canape, made with tomato onion sauce , seasoned with mexican spices, and topped with bocconcini slices and a Cold one, topped with Chicken Cocktail ,laced with basil. They went perfect with a cocktail made with Green apple flavoured vodka, mixed with lemonade and a Chenin Blanc for a Wine.



  1. For Hot canapes: Heat oil in a pan and saute onion and tomatoes till pulpy. Add the seasonings and salt and mix. Cool and set aside. Add tomato ketchup to make it more saucy. Top the canapes with the sauce . Put some vegetables and place a slice of c
  2. For Cold Canapes: Whisk all the ingredients except chicken and lettuce. Add the chicken and mix. Drop small portions of the chicken mixture in each canapy and top with some lettuce.Garnish with mint or basil. Serve cold.
  3. For Raddish Dip: Squeeze out excess water from the grated raddish and set aside. Whisk all the remaining ingredients. Add the grated raddish and mix. Serve cold.

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Author Sonali

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada

I’m Harshada Sandhan and welcome to little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!