Holiday Canapés

125 Fast and Delicious Treats!


By Gregg R. Gillespie

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$12.99 CAD


ebook (Digital original)


ebook (Digital original) $9.99 $12.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around January 1, 2005. This date is subject to change due to shipping delays beyond our control.

Delightful, decorative, and delicious, here are 125 holiday canapéthat are each perfect for any celebration. From large family gatherings at Thanksgiving to New Year’s Day brunch for a crowd, these quick, easy-to-assemble, elegant snacks add morsels of fun to all the festivities.


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Anchovy-and-Cheese Canapés

Makes: 32 canapés

¾ cup Cheese-and-Green Olive Filling (recipe follows)

32 melba toast rounds

64 anchovy fillets

1. Position a rack in the center of the oven and preheat to 450 degrees F.

2. Spread a generous amount of the filling on the rounds and transfer to a baking sheet. Bake for 2 to 4 minutes until the filling bubbles. Crisscross the anchovy fillets over the filling and serve.

Cheese-and-Green Olive Filling

Makes: About ⅔ cup

¼ cup mayonnaise

2 tablespoons cream cheese, at room temperature

5 tablespoons thinly sliced pimiento-filled green olives.

In a bowl, combine the mayonnaise and cream cheese and blend well. Add the olives and stir until well mixed. Cover and chill for at least 1 hour.

Ham-and-Chutney-Filled Egg Canapés

Makes: 8 canapés

1 package (3 ounces) cream cheese, at room temperature

8 slices white bread, cut into 2½-inch ovals

4 hard-cooked eggs, cut in half lengthwise

1 cup Ham-and-Chutney Sandwich Filling (recipe follows)

ripe olive slices, for garnish

shredded lettuce

1. Spread the cream cheese over the bread.

2. Remove and the yolks from the eggs and spoon the filling into the whites. Set the eggs on the bread. Surround the eggs with olive slices and place on a bed of lettuce. Chill until ready to serve.

Cooking note: Reserve the yolks for another use.

Ham-and-Chutney Sandwich Filling

Makes: About 2 cups

1 cup chopped boiled ham

1 cup plum or fruit chutney

In a small bowl, combine the ham and chutney and stir to blend. Cover and chill for at least 2 hours.

Apple-and-Cheese Canapés

Makes: 8 canapés

2 tablespoons lemon juice

8 thin apple slices, halved

8 slices white bread, toasted

¼ cup Cheese Butter (recipe follows)

1 cup Apple-and-Cheese Filling (recipe follows)

celery leaves, for garnish

1. Brush the lemon juice over both sides of the apples slices and set aside.

2. Using decorative cookie cutters, cut the bread into various shapes.

3. Spread the butter evenly over the bread, spreading to the edge, and top with a layer of filling. Garnish with the apples and celery leaves.

Cheese Butter

Makes: About ¾ cup

½ cup unsalted butter

¼ cup grated Parmesan or Romano cheese

In a small bowl or cup, mash the butter until soft and creamy. Add the cheese and fold thoroughly.

Apple-and-Cheese Filling

Makes: About 1¼ cups

½ cup Roquefort cheese

2 tablespoons butter, at room temperature

1 apple, peeled, cored and finely chopped

1 tablespoon black currants (optional)

In a bowl, combine the cheese and butter and stir until smooth. Add the apple and currants and stir until mixed. Cover and chill for at least 1 hour.

Black Russian Canapés

Makes: About 8 canapés

8 slices dark rye or pumpernickel bread, crusts trimmed

3 tablespoons Black Butter (recipe follows)

8 slices smoked turkey

3 tablespoons Mustard Dip (recipe follows)

3 tablespoons chopped pimento

3 tablespoons chopped green olives

2 hard-cooked eggs, thinly sliced

Butter the bread and then lay a slice of turkey on each slice of bread. Spoon a line of dip down the center of each slice and sprinkle a row of pimientos on 1 side of the dip and a row of olives on the other. Place a slice of egg in the center and serve.

Black Butter

Makes: About 1⅓ cups

½ cup butter

1 tablespoon finely chopped parsley

1 tablespoon capers

1 tablespoon cider vinegar

salt and white pepper

1. In a small saucepan, melt the butter over medium heat and cook until browned.

2. Remove from the heat and add the parsley, capers and vinegar. Season to taste with salt and pepper and blend thoroughly. Transfer to a bowl, cover and chill for at least 2 hours.

Mustard Dip

Makes: About 1 cup

1 cup mayonnaise

2 tablespoons prepared mustard

¼ teaspoon Worcestershire sauce

¼ teaspoon garlic powder

white pepper

In a small bowl, combine the ingredients and stir until blended. Cover and chill for at least 2 hours before serving.

Bacon-and-Endive Filled Canapés

Makes: 16 canapés

8 slices white bread, toasted

¼ cup Egg Spread with Peanut Butter (recipe follows)

1 cup Bacon-Endive Sandwich Filling (recipe follows)

¼ cup bacon bits

Cut the bread into 16 squares or triangles and spread with the egg spread. Spread a layer of the filling on top and garnish with bacon bits. Serve at once.

Egg Spread with Peanut Butter

Makes: About 1 cup

3 large hard-cooked eggs, mashed

3 tablespoons minced sweet pickles

2 tablespoons creamy peanut butter

½ teaspoon prepared mustard



On Sale
Jan 1, 2005
Page Count
100 pages

Gregg R. Gillespie

About the Author

Gregg R. Gillespie, the mastermind behind the successful 1001 series of cookbooks, has owned, operated and managed retail and commercial baking establishments in New England and California. He lives, cooks, and collects recipes in Niagara Falls, New York.

Learn more about this author