How to Make Infinite Types of Canapés

• First, you need to choose the type of bread, in our case, whole wheat rich in fiber:
  • whole wheat bread;
  • whole wheat loaf bread;
  • whole wheat sandwich bread;
  • whole wheat loaf;
  • whole wheat crustless or crusted bread;
  purchased or homemade [recommended: bread with low glycemic index flour, bread with low glycemic index flour and whole wheat flour, bread with type 2 flour].

  In case of hyperglycemia, avoid choosing a cereal bread containing cereals containing oat flour, corn flour, and rice flour.

• 

• SOFT OR TOASTED CANAPÉS
  If you want soft canapés, no toasting is needed.
  If you want toasted canapés, you need to toast the bread.
  Toast the bread slices on both sides using the toaster or a pan.

  CANAPÉS WITH OR WITHOUT CRUST
  Depending on the desired shape, and according to taste, the crust or edges can be left or cut off.

• SHAPE
  • square [one canapé per slice with or without crust];
  • small square [four canapés per slice without crust];
  • triangular [two canapés per slice with or without crust];
  • suitable shape for an occasion or holiday [Valentine’s Day, Easter, Christmas]:
  tree, bell, heart, flower, alphabet letters, man, star, round, oval, etc.

• ONE OR MORE LAYERS OF OVERLAPPING SHAPES, SKEWERS, WHIRLS OR ROLLS, CANNOLI
  • one-layer canapé: use one or more shapes;
  • multi-layer canapé: use sets of shapes with a variety of sizes [example set of 6 colorful flower-shaped cutters];
  • skewers of canapés of the same shape skewered with a toothpick;
  • canapé whirls: slightly roll out the untoasted bread with a rolling pin, fill, roll up gently, wrap in cling film, and refrigerate for at least half an hour, then cut the roll into whirls;
  • canapé roll: slightly roll out the untoasted bread with a rolling pin, fill, roll up gently, wrap in cling film, and refrigerate for at least half an hour;
  • cannoli: slightly roll out the untoasted bread with a rolling pin, fill, roll up gently, skewer with a toothpick, and bake at 350°F in a convection oven for 10-15 or 20 minutes, until the cheese filling (if any) is melted and according to the desired browning.

• … for all tastes, not always light [choose which canapés to consume based on your dietary scheme].

• CREAM, MOUSSE, PÂTÉ, PESTO, SAUCE dense soft fluffy foamy spreadable.
  based on:
  • vegetables: [agretti, asparagus, chard broccoli, artichokes, thistles, carrots, cabbages, cauliflowers, Brussels sprouts, cucumbers, chicory, turnip tops, onion, green beans, fennel, salads, eggplants, peppers, tomatoes and cherry tomatoes, leeks, radicchio, arugula, celery, spinach, dandelion, savoy cabbage, pumpkin, zucchini] [black or green olives, sun-dried tomatoes];
  • legumes – hummus [chickpeas, beans, fava beans, lentils, lupins, peas];
  • eggs [boiled];
  • meat [chicken, turkey, beef, or veal];
  • shellfish [from prawns to shrimp];
  • mollusks [squid, calamari, cuttlefish];
  • fish mousse [anchovies, cod or hake, sea bass, gilthead bream, plaice, sole, salmon or swordfish or tuna];
  • smoked fish [smoked salmon or swordfish or tuna];
  • natural or oil-preserved fish [anchovies, mackerel, or tuna];
  • cold cuts [bresaola, loin, mortadella, roast ham or cooked ham or raw ham, speck, turkey breast];
  • spreadable cheese [cottage cheese, philadelphia, ricotta, stracchino];
  • nuts [cashews, peanuts, hazelnuts, walnuts, almonds, pine nuts, pistachios];
  • aromatic herbs to color and flavor [basil, chives, marjoram, mint, parsley, rosemary, sage, thyme];
  • spices to color and flavor [cinnamon, turmeric, nutmeg, paprika, mixed peppercorns with grinder, saffron, ginger].

  You can use CREAMS, MOUSSES, PÂTÉS, PESTOS, AND SAUCES for decorations with piping bag and nozzle.

• Homemade Light Sauces:
  • sugar-free ketchup;
  • light cocktail sauce;
  • Greek yogurt sauce or dressing.

• whole or in pieces or in the same shape as the canapé, cooked or raw:
  • vegetables [agretti, asparagus, chard, broccoli, artichokes, thistles, carrots, cabbages, cauliflowers, Brussels sprouts, cucumbers, chicory, turnip tops, onion, green beans, fennel, salads, eggplants, peppers, tomatoes and cherry tomatoes, leeks, radicchio, arugula, celery, spinach, dandelion, savoy cabbage, pumpkin, zucchini] [black or green olives, sun-dried tomatoes];
  • eggs hard-boiled;
  • fish [smoked salmon or swordfish or tuna];
  • cold cuts [bresaola, loin, mortadella, roast ham or cooked ham or raw ham, speck, turkey breast];
  • cheese [spreadable or stringy];
  • nuts [cashews, peanuts, hazelnuts, walnuts, almonds, pine nuts, pistachios];
  • aromatic herbs [basil, chives, marjoram, mint, parsley, rosemary, sage, thyme];
  • spices [mixed peppercorns with grinder].

• [example] layered canapé
  • whole wheat bread:
  – use the whole wheat bread plain or toasted;
  – with a set of cutters, cut out 3 equal shapes of different sizes;
  • provola cheese slices:
  – with a set of cutters, cut out 3 equal shapes of different sizes;
  • layered canapé:
  – assemble the canapé by overlapping layers of bread and provola in order from largest at the base to smallest at the top;
  – skewer the layered canapé with a toothpick;
  – complete with a decoration of your choice [yet another bread cutter or an olive, for example];
  – grind the pepper.

  ***

  [example] canapé
  • whole wheat bread:
  – use the whole wheat bread plain or toasted;
  – with a knife, cut or with a set of cutters, cut out the desired shapes;
  • pistachio pesto;
  – spread a thin layer of pistachio pesto on the bread;
  • speck:
  – cut a strip of speck, roll it into a rose;
  • canapé
  – place the speck on the pistachio pesto, making it adhere and skewer the speck and canapé with a toothpick.
  Perfect for decorating the festive table [as a placeholder or as a welcome].