Barbara Riddle - The Ultimate Canapé Collection Celebrate in Style with an Elegant Selection of 40 Savory, Sweet, Canapé

With buffets seeming to be a thing of the past and sit-down meals proving too much hassle, canaps are quickly becoming the new kid on the block.The French were the first to offer canaps to guests as far back as the 18th century with Britain jumping on the canap bandwagon at the end of the following century.Today, canaps or as we often call them in modern times amuse-bouche, are a popular choicefor lots of different social occasions.But before you discover The Ultimate Canap Collection of recipes, read on and find out justhow your favorite finger foods have changed over the decades.

If you were attending a party in 1953, you would definitely see Devilled Eggs take prideof place on the party spread
The Swinging Sixties didnt just give us the Beatles, they also gave us cheese strawsand salty crackers piped with cream cheese
Remember the seventies? If you do, then you will recall tucking into cheese and pineapple sticks
What was the considered the classiest canap in the 1980s? Well creamy mushroomand chicken Vol au Vents of course!
Fast forward to the nineties and expect to tuck-into smoked salmon canaps washed down by a chilled glass of champagne
Warm asparagus with mozzarella cheese and sun-blush tomatoes were just one of thecollection of canaps served at Prince Harry and Meghan Markles 2018 royal wedding

A party finger food, canaps can be enjoyed while you stand, mingle, and chat.From Steak on a Stick to Sweet Potato Cheesecakes, and more, The Canap Collection willhelp you create all the recipes you will ever need for the perfect party. An elegant and colorful canap is a welcome addition to any dinner party or buffet table.Servings: 20Total Time: 20minsIngredients:

2 small frozen French baguettes
Olive oil
7 ounces soft goat cheese
7 ounces sweet beetroot (cooked)
Orange zest (to serve)
Fresh thyme (to serve)

Directions:1. According to the package directions, cook the frozen baguettes. Set aside to cool.2. Slice each baguette into 10 equal portions.2. Slice each baguette into 10 equal portions.6 minutes.4. Spread the goat cheese over the toasted bread and top with the cooked beetroot. Slice into chunks and serve with a scattering of orange zest and a sprinkling of fresh thyme. Those Brits know a thing or two about cheese straws! And these crisp golden straws served with a homemade red onion dip will have everyones mouth, watering.Servings: 25Total Time: 40minsIngredients:

1 (13 ounce) package ready-rolled puff pastry
4 tbsp store-bought red onion relish
4 ounces strong Cheddar cheese (grated)
medium-size egg (beaten)
1 tbsp sesame seeds

Dip:

1 small-size red onion (peeled, coarsely chopped)
ounces flat-leaf parsley (chopped)
1-2 tsp small capers
2 tbsp extra-virgin olive oil

Directions:1. Preheat the main oven to 425 degrees F. Line 2 baking trays.2. Roll the pastry out into a 15 square.3. Spread the red onion relish over half of the square, allowing a narrow border.4. Sprinkle the grated Cheddar over the relish.5. Fold the remaining half of the pastry over the top and press down gently to seal.6. Brush the beaten egg over the pastry, before sprinkling with sesame seeds.7. Cut the pastry into strips approximately wide by 7 long. Twist the strips and arrangethem in a single layer on the prepared baking tray.8. Bake in the oven until crispy and golden, for 12-15 minutes. Set aside on a wire baking rack to cool.9. To prepare the dip: Add the red onion, parsley, capers, and oil to a jug, and using a blender, combine.10. Serve the cheese straws with the dip. Serve these creamy coconut and fish salad in small glasses and enjoy as a seafood canap atyour next party.Servings: 6Total Time: 20minsIngredients:

cup coconut milk
4 slices of fresh ginger
1 red chili (finely chopped)
1 tsp lemon zest
cup plain Greek yogurt
Salt and black pepper
7 ounces cooked fresh white fish, of choice (cubed)
7 ounces cooked prawns (tails removed)
Freshly squeezed juice of 2 limes
1 cup Cos lettuce leaves
Mint leaves (to serve)
Chili (chopped, and to serve)
1 fresh lime (sliced, to garnish)

Directions:

1. In a small pan, combine the coconut milk with the ginger, chili and lemon zest. Bring to simmer, and simmer for between 3-4 minutes. Remove the pan from the heat and set aside to cool before removing and discarding the slices of ginger.

2. Fold the Greek yogurt into the coconut milk mixture season to taste with salt and pepper and stir gently to combine.3. Fold the fish, prawns, and lime juice into the yogurt mixture.4. Add the lettuce to the base of 6 small glasses.5. Spoon the fish-yogurt mixture over the lettuce, garnish with mint leaves, chopped chili and a slice of fresh lime.6. Enjoy. No time to cook? No problem! These tasty Coronation turkey cups come together in no time atall.Servings: 12Total Time: 15minsIngredients:

- cup plain yogurt (as needed)
2 tbsp full-fat mayonnaise
1 tbsp mango chutney
2 tsp mild curry powder
Freshly squeezed zest and juice of lemon
12 ounces leftover, cooked turkey (shredded)
1 small mango (diced)
Handful of coriander (chopped)
3 Baby Gem lettuce leaves (torn)
Toasted almond flakes

Directions:1. In a bowl, combine the yogurt (as needed) with the mayonnaise, mango chutney, curry powder, lemon zest, and lemon juice. Taste and season.2. Add the shredded turkey followed by the mango and coriander and mix to combine entirely.3. Arrange the torn lettuce on a platter, spoon the turkey mixture over the top and garnish with toasted almond flakes. Move over Cheddar cheese and pineapple; Brie and cranberry are the new best combination in town!Servings: 12Total Time: 25minsIngredients:

1 (6) French baguette
Olive oil (to drizzle)
cup whole cranberry sauce
1 tsp rosemary (chopped)
1 tbsp premium balsamic vinegar
1 pound French Brie cheese

Directions:1. Preheat the main oven to 400 degrees F.2. Slice the baguette into slices and arrange in a single layer on a baking sheet lined with parchment paper.3. Drizzle the oil over the bread.4. Transfer to the oven for 5-8 minutes, until lightly golden.5. Take the baking sheet out of the oven.6. In a bowl, combine the cranberry sauce with the rosemary and vinegar.7. Cut the Brie cheese into pieces, slightly smaller than the bread.8. Spoon the cranberry sauce on top of the toasts.9. Arrange the Brie on top of the sauce, and grill on high for a couple of minutes, until thecheese melts.10. Drizzle with balsamic vinegar and enjoy.