Canapes are a convenient snack for a festive table. It’s quite easy to cook them, especially on Shrovetide, when the pancakes are ready, and you want to diversify the table. Caviar gives solemnity and beauty. The dish has two options – budget with imitation crab meat and elite – with real.
Take note of this simple recipe. Anyone can handle it. These canapes with chicken fillet and vegetables, which can be dipped in a very tasty sauce, are suitable for an aperitif, a party and any other occasion when you need a light snack.
A bright festive snack immediately sets you up for a positive mood! It looks and tastes good! And don’t be afraid of an unexpected combination of products – it’s really delicious!
The presented canapes are ideal for spending long autumn evenings watching your favorite movie with the whole family, snacking on these small sandwiches, in addition, they are made from the most affordable products. And their appearance will look decent on the festive table.
This original, attention-grabbing snack will decorate any festive table! You can cook the day before, as well as slice and serve on the day of the holiday. I invite you to try it! Your friends will love it.
While the guests are gathering, until everyone has sat down at the table on New Year’s Eve, you can prepare a small aperitif table with light drinks and canapes. Offer to make a canapé with cocktail shrimps for an appetizer, which are ideal for light wine, champagne or vermouth.
Canapes are a great snack that will decorate any festive table. And there are a lot of variations and different recipes on this topic. In my case, these are crispy croutons with tender egg pate, which gives a piquant taste to celery.
Small, miniature sandwiches with delicate pate in the shape of a “bee” – both adults and children were delighted!!! In addition, the filling of such canapes can be varied: cheese with garlic, chopped mushrooms with onions, and any canned food with mayonnaise and egg, and sweet cheese mass, and, like me, chicken liver with egg, herbs and butter!
In our vast post-Soviet space, there are dishes that everyone knows from Kaliningrad to Nakhodka, from Franz Josef Land to Kushka. Mimosa salad is one of them. And each hostess prepares it in her own way. I will offer my own version. It seems to be a classic, but with some nuances. And the main nuance is that I don’t use canned fish, I use baked fish!!! And we offer you a presentation option – elegant, festive, in the form of a canape.
