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TIP OF THE DAY: Bake Canapé Bread

Star Shaped Bread Canapes
[1] Star-shaped canapés are perfect for the holidays, Independence Day and any celebratory occasion. These are topped with caramelized onions and goat cheese. Here’s the recipe from King Arthur Flour.

Canape Baking Tubes
[2] The set of three canapé bread tubes from King Arthur Flour.

Pumpernickel Canapes
[3] A classic: pumpernickel topped with crème fraîche, smoked salmon and dill. Here’s the pumpernickel recipe from King Arthur Flour.

Cranberry Canape Rounds
[4] For the holidays, consider canapés made with cranberry bread or pumpkin bread. Both are delicious with cheese and toasted nuts.


If your canapés sit upon everyday crackers, toast, baguette slices or mini pumpernickel squares, branch out this holiday season.

Everything old is new again, and the old-fashioned canapé bread tubes our grandmother used to make party fare are now available at King Arthur Flour.

Use them for canapés (photos #1 and #3), plus tiny tea sandwiches, festive crostini or decorative melba toast.

On the sweet side, you can make dessert bites with banana bread, chocolate bread or pound cake.

Bonus: You can also use the tubes to cut vegetable shapes.

The set of three 9″ x 3″ bread tubes (photo #2) includes one each:

  • Star
  • Flower
  • Heart
    You simply fill each tube with the dough, let it rise, cap it, bake and cool.

    Then, slice the cooled loaves and top with anything you like.

    For the holidays, you can bake cranberry bread (photo #4), cranberry-orange bread or pumpkin bread.

    Get the canapé tube set at King Arthur Flour, $19.95. Instructions and recipes are included.

    A canapé (can-uh-PAY) is a type of hors d’oeuvre: a small, savory bite on a base of bread, toast or pastry. It is a finger food, eaten in one or two bites.

    Canapé is the French word for sofa. The idea is that the toppings sit on a “sofa” of bread or pastry.

    Canapés are often served at cocktail parties. In the hands of a caterer, chef or creative home cook, they can be beautifully decorated works of edible art.

    Here are the differences among amuses bouche, appetizers, canapés and hors d’oeuvre.

  • Brie and cranberry relish
  • Chicken liver mousse atop fresh sage, topped with a slice of grape tomato
  • Goat cheese with red onion jam or pickled red onions and diced sage
  • Green pea hummus or whipped guacamole with grape tomato half
  • Grilled protein of choice atop wasabi mayonnaise, garnished with red bell pepper bits and seaweed salad
  • Hummus topped with sliced mini cucumber and grape tomato
  • Mascarpone and cinnamon-roasted pear
  • Olive tapenade topped with julienned pimento and microgreens
  • Salmon mousse topped with salmon caviar and fresh dill
  • Shrimp, cucumber and curried cream cheese
  • Sliced baby beets, goat cheese and microgreens
  • Sliced steak and chimichurri with cotija garnish
  • Smoked salmon, crème fraîche and dill
  • Steak tartare topped with minced red bell pepper and microgreens
  • Whipped feta, sundried tomatoes and basil
    What’s your favorite holiday canapé? Let us know!



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