Canape is a type of hors d’œuvre, a small, prepared and usually decorative food, consisting of a small piece of bread (sometimes toasted), puff pastry, or a cracker topped with some savory 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 canape 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 canapes.
Crackers or small slices of bread or toast or puff pastry, cut into various shapes, serve as the base for savory butter or pastes, often topped with a “canopy” of savory foods as meat, cheese, fish, caviar, foie gras, purées or relish.
Traditionally, canape is built on stale bread 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, sautéing, or toasting. The foods are sometimes highly processed and decoratively applied (e.g., piped) to the base with a pastry bag.
Decorative garnishes are then applied.
The canapes are usually served on a canapé salver and eaten from small canapé plates. The technical composition of a canape consists of a base (e.g., the bread or pancake), a spread, the main item, and a garnish.
The spread is traditionally 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.
Source; Wikipedia
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