Canapé

Canapé is a small savory hors d'oeuvre, usually built on a base such as crisp bread, toast points, puff pastry, or cucumber, topped with a spread, relish, cheese, meat, or seafood, and secured with a cocktail pick or toothpick. Open-faced canapés display the topping on a single base, while closed canapés use a second piece to form a tiny sandwich.

Originating in French cuisine, the term canapé comes from the word for a sofa or couch, suggesting a little cushion for the topping. The practice developed in Europe in the 18th or 19th century and became common at formal receptions and cocktail parties, where bite-sized items accompany drinks.

Common pairings include smoked salmon with dill and cream cheese, pâté with cornichon, brie with fruit, or tomato and basil on toast. Canapés may be served hot or cold, with bases kept crisp and fillings added just before serving to avoid sogginess. They can be vegetarian or vegan with vegetables, mushrooms, or hummus. Canapés are used to showcase a range of flavors and textures in a single, easily consumable presentation and are a staple of modern catering at receptions and events.