What does canape mean in cooking?

Canapés are small pieces of bread which is stamped or cut into shapes and usually fried or toasted, or little pastry rounds or shells, or biscuits, which are topped with savoury food. They are intended to be bite-sized - eaten in one bite - and are usually served as appetizers with drinks, either before a meal or at a stand-up drinks function or cocktail party. Because they are bite-sized, only a napkin is necessary to be offered to each guest.

Canapés are usually highly-flavoured and attractive in appearance; care is taken to present them in a decorative manner so they have high visual appeal as well as flavour.

The base is frequently covered with a light spread of flavoured butter or paste or sliced cheese, and then topped with small delicacies which can range from anchovies to caviar to tiny slices of spicy sausage, frequently garnished with a leaf or small sprig of fresh herbs, perhaps with a little mustard or pâté to hold the herbs in place.

It is best to start with butter, pâté, or other soft spread, as this helps hold other toppings in place and prevents the base from becoming too soft. Avoid toppings which are slippery or overly moist, or place these on a kitchen towel as you work, to dry them slightly. Toppings such as caviar or lumpfish roe should be placed in a small mound using a teaspoon. If using commercially-bought crackers or pastry, make up a couple well ahead of time to check the base stays crisp right up until serving.

A canapé which is quick and easy to serve at home could be made with good-quality crackers: spread them with cream cheese or savoury butter, top with a slice of small hardboiled egg and finish with a slice of tiny tomato, first drained on kitchen paper, or a single shrimp, and a small leaf of basil or little sprig of dill or parsley. Other easy toppings over a spread could be a little slice of red or green pepper, a small piece of smoked salmon, and so on. Anything that looks and tastes good will be popular; just keep your canapés colourful, tasty and not top-heavy. Because the topping portions are so tiny it's possible to be a little extravagant in choosing them!

Make up your canapés as close to the last minute, cover with cling-film and refrigerate until serving to ensure the crispness of the base and the colour and flavour of the toppings are in great condition when you serve.

The Word canapé comes from the French, 'couch' or 'sofa', so, toppings are placed to form canapés as cushions are placed on a sofa, or as a canopy is placed above a sofa.