What is the difference between canapés and hors d'oeuvres?

First let’s start with hors d’oeuvres. Hors d’oeuvres are small savory servings of food that can be presented in a variety of ways - as a dip or spread with crackers on the side, or a little sandwich. Canapés are a type of hors d’oeuvres that’s small (one or two bite) and has a base of a slice of bread, pastry or a cracker. Canapés are typically served before a meal, usually with cocktails. Hors d’oeuvres can be served either with cocktails or at the dining table as a first course.

Why are they called canapés?

The name “canapé” is French for sofa! There are various theories why these little morsels of food came to be called canapés (or sofas). One theory is that it referred to where you eat them - sitting on a sofa in the living room while enjoying a cocktail. Another theory is that it’s based on their structure - the toppings “sit” on top of the base, which is like a food “sofa.”

Are canapés the same as tea sandwiches?

Canapés only have bread as a base, while tea sandwiches structurally are like traditional sandwiches and have bread on the top and bottom.

Can this canapé appetizer be made in advance?

Yes, you can make both the toasted bread rounds and the cheese in advance, then assemble shortly before serving: - Prepare toast rounds up to 24 hours ahead of time. Place the cooled toast in a zip top baggie and store at room temperature. - Prepare cheese spread up to 24 hours ahead. Cover and store in the refrigerator until ready to use.

Benedictine Cheese Canapes - A Well Seasoned Kitchen ®

Ingredients

Scale

(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

1 loaf thinly sliced white bread (such as Pepperidge Farm) – see Note
1 to 2 large cucumbers – see Note
1 tablespoon grated onion
8 ounces cream cheese, at room temperature
1 tablespoon mayonnaise
1/4 teaspoon salt (or more to taste)
Cayenne pepper
Dash green food coloring
Dash sugar (only if needed)
1 pint cherry tomatoes

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Instructions

Preheat oven to 350 degrees.
Cut rounds out of each slice of bread (not using crusts) to desired size (we like 1 1/2 to 2” rounds). Place on a cookie sheet and bake for around 7 minutes until lightly toasted.
Peel, seed and grate the cucumber. Place on a clean dish towel (or paper towel) together with onion. Fold in sides and roll up. Holding over the sink, squeeze/ring out moisture from the cucumber and onion.
Combine cream cheese (cut into cubes),onion, cucumber, mayonnaise, salt and dash cayenne pepper (or more to taste) in a food processor and mix until well blended. Taste and adjust salt and cayenne pepper as needed. Stir in food coloring.
Place in a bowl, cover and refrigerate for several hours to let flavors blend.
Taste again, adjust salt and cayenne as needed. If cucumbers are bitter (some can be, especially if they are young), add a dash of sugar.
Top each toast round with some of the spread. Garnish with a slice of cherry tomato and lightly sprinkle with cayenne pepper.

Notes

Gluten free: use gluten-free bread.

Note on bread: if you can’t find thinly sliced bread, buy regular white bread and roll thin, using a rolling pin.

Note on cucumbers: Use 1 cucumber unless it has a lot of seeds, then use 2.

Time-saving variation: Place the cheese mixture in a bowl, the tomato slices in another bowl and place both in the middle of a serving platter, surrounded by the toast rounds.

Make ahead: toast rounds and cheese can be made earlier in the day. Place the cooled toast rounds in a zip top baggie and store at room temperature; cover the cheese and store it in the refrigerator until ready to use.

Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
Category: appetizers, easy entertaining
Method: toast, no bake
Cuisine: Southern