A beautiful charcuterie spread will always have our hearts, but cleaning up untouched ramekins of dates and lovingly crafted salami flowers can be a pain. Enter the canapé: a bite-sized appetizer consisting of a small slice of bread or cracker with a savory topping.
A beautiful charcuterie spread will always have our hearts, but cleaning up untouched ramekins of dates and lovingly crafted salami flowers can be a pain.
Enter the canapé: a bite-sized appetizer consisting of a small slice of bread or cracker with a savory topping. Canapé is actually the French word for sofa, mirroring how the snack’s topping sits atop the bread or cracker like someone lounging on a couch. The canapé’s charm lies in its simplicity, and that’s why we’re doing cocktail and canapé nights in 2024.
Keep reading for our five favorite cocktail and canapé pairings to try at your next house party or date night, complete with recipes and shopping lists.
Bread, salmon, cream cheese and herbs are a pairing as beloved as peanut butter and jelly, but you may be stumped as to which cocktail to sip alongside this classic canapé. For this, we suggest a classic, dry vodka martini. The crisp and clean flavors of a traditional martini perfectly complement the richness of the smoked salmon and the creaminess of the cheese. Now that’s a pairing we’d like a lox.
Canapé Recipe:
Cream cheese
Mini cocktail rye bread slices
Smoked salmon slices
Fresh dill
Spread a thin layer of cream cheese on each cocktail rye bread slice. Place a slice of smoked salmon on top of the cream cheese. Garnish with fresh dill.
Cocktail Recipe:
2 ½ ounces Grays Peak Small Batch Vodka
½ ounce Martini Dry Vermouth
Olives
Add a martini glass to refrigerator or freezer to chill. Combine vodka and dry vermouth into a mixing glass filled with ice. Gently stir, then strain mixture into a chilled martini glass and garnish with olives.
Some may be hesitant to approach a recipe with asparagus, but have no fear: when swaddled in creamy cheese and prosciutto, even the most asparagus-averse would go wild for this crostini canapé.
We’ve paired this one with a French 75. If you’ve never had one before, think of it as the mimosa’s fancy cousin. The floral effervescence of the gin, lemon and Champagne provides a delightful contrast to the umami flavors of this canapé. Each sip of this sparkling cocktail will cleanse your palate so you’re ready to enjoy a new breadth of flavors in your next bite of canapé.
Canapé Recipe:
Fresh asparagus spears
Prosciutto slices
Cream cheese or goat cheese
Olive oil
Baguette or French bread, sliced into rounds
Salt and black pepper to taste
For asparagus: Trim the tough ends of the asparagus spears. Blanche the asparagus by briefly boiling them in salted water for 2-3 minutes, then immediately transfer them to ice water to stop the cooking process. Drain and pat dry. Wrap each asparagus spear with a slice of prosciutto.
For crostini: Preheat your oven to 350 degrees Fahrenheit. Place the bread rounds on a baking sheet, drizzle with a little olive oil, and season with salt and pepper. Toast the bread in the oven for about 5-7 minutes or until it becomes lightly golden and crispy. Remove from the oven and let it cool slightly. Spread a layer of cream cheese or goat cheese onto each crostini and top with asparagus.
Cocktail Recipe:
1 ounce Grays Peak Gin
¼ ounce simple syrup
½ ounce lemon juice
2 ounces Haton Brut Classic Champagne
Lemon twist
Combine gin, simple syrup and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled Champagne flute. Top with Champagne and garnish with a lemon twist.
What’s a canapé night without a Caprese bite? Rich mozzarella and balsamic paired with fresh tomato and basil is a winner every time.
Of course, a craveable Italian snack demands an equally craveable Italian cocktail. Thus, pairing this canapé with an Aperol Spritz was a no-brainer. The Aperol Spritz's citrusy and slightly bitter notes contrast beautifully with the sweetness of the cherry tomatoes and the creaminess of the mozzarella. Make your home feel like that one summer when you studied in Italy with this dynamic duo.
Canapé Recipe:
French baguette, thinly sliced
Fresh mozzarella, thinly sliced
Cherry tomatoes, roasted
Fresh basil leaves
Balsamic glaze
Thinly slice French baguette. Top with mozzarella, roasted cherry tomatoes and basil. drizzle with balsamic glaze just before serving.
Cocktail Recipe:
3 ounces Hi! Prosecco
2 ounces Aperol Aperitivo
1 ounce soda water
Orange slice
In a glass with ice, add prosecco, Aperol and soda water. Garnish with an orange slice.
If you think Beef Wellington is only something the pros can make, think again. This bite-sized version of the buttery, flaky English staple is simple, delicious and pairs beautifully with the robust flavors of an Old Fashioned cocktail. Beef Wellington contains a symphony of rich, gamey flavors; it needs a no-nonsense cocktail that can stand up to its punchy flavors. A classic Old Fashioned fits the bill to a tee.
Canapé Recipe:
Beef tenderloin medallions
Puff pastry sheets
Dijon mustard
Mushroom duxelles*
Egg wash
*Mushroom Duxelles
2 tablespoons unsalted butter
2 cloves garlic, minced
1 small shallot, finely chopped
8 ounces of mushrooms, finely chopped
Salt and black pepper to taste
1-2 tablespoons fresh thyme leaves or parsley
For mushroom duxelles: In a skillet or sauté pan, melt the butter over medium heat. If using, add the minced garlic and chopped shallot. Sauté for about 2-3 minutes until they become fragrant and translucent. Add the chopped mushrooms to the pan. Cook them over medium heat, stirring occasionally, until mushrooms turn golden brown. This can take about 10-15 minutes. Season with salt, pepper and thyme or parsley.
For canapés: Preheat oven to 400 degrees Fahrenheit. Season beef medallions with salt and pepper and sear on medium-high heat until cooked to your desired temperature. Spread a thin layer of Dijon mustard on puff pastry squares. Place mushroom duxelles and seared beef on each square. Wrap and seal the pastry, brush with egg wash and add to a parchment paper-lined baking sheet. Bake until golden.
Cocktail Recipe:
1 sugar cube
2 dashes aromatic bitters
Few dashes water
1 ½ ounces Quarter Horse Kentucky Straight Bourbon Whiskey
Orange peel
Cherry
Place sugar cube in a glass and add bitters. Next, add water and muddle until dissolved. Place a large ice cube in the glass and add whiskey. Stir lightly to combine. Garnish with an orange peel and a cherry.
We’re finishing out this recipe round-up with an absolute banger: crostini topped with goat cheese, basil and roasted red peppers. You can go with homemade or store-bought roasted peppers for this, but it’s oh-so-easy to roast your own in whatever herbs and oils you prefer.
This sweet and savory nibble is an interesting one to pair, which is why we’re going with a simple gin and tonic. The crisp, botanical notes of a classic G&T make it a perfect match for the creamy goat cheese and tangy roasted red peppers on the crostini. Thank us later when your guests can’t stop raving about this one.
Canapé Recipe:
Baguette or French bread, sliced into rounds
Olive oil
Salt and black pepper to taste
Goat cheese
Roasted red peppers (store-bought or homemade)
Fresh basil
Preheat your oven to 350 degrees Fahrenheit. Place the bread rounds on a baking sheet, drizzle with a little olive oil, and season with salt and pepper. Toast the bread in the oven for about 5-7 minutes or until it becomes lightly golden and crispy. Remove from the oven and let it cool slightly. Spread a generous layer of goat cheese onto each crostini. Top the goat cheese with a roasted red pepper slice. Garnish with fresh basil.
Cocktail Recipe:
1 ½ ounces Balfour Street Gin
3 ounces tonic water
Lime wedge
In a glass with ice, add gin and tonic water. Stir to combine and garnish with a lime wedge.
