An easy canapé base recipe that you can make ahead, freeze, and use for a variety of toppings. It's perfect for a busy host who is used to entertaining at home! What's more, you only need two simple ingredients and 20 minutes, and you can top them however you like.
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Why this easy recipe is a party host essential
- It's so fast: You can make this easy canapé base recipe in under 15 minutes, and then they are ready to use or freeze for future use. Simply defrost and finish with a variety of toppings! Anything you can freeze is a great way to save time.
- It's so simple: There are just two ingredients and two simple bits of equipment in this easy canape base recipe - what's not to love?
- It freezes well: I have made hundreds of these canape bases, and I freeze them in layers. You can take out however many you need, defrost quickly, and then you're ready to go. Honestly, my freezer is full of them and other easy yet elegant canapé recipes and finger foods like these mini vol au vent cases.
Ingredients
- Bread: I buy ready-sliced bread, and crustless bread is handy if available. You can use white bread or brown bread; I normally make a mix of the two and freeze them separately.
- Neutral cooking oil: You can use olive oil, but as it can taste quite strong, I normally keep it for salad dressings and use a neutral oil like rapeseed oil, vegetable oil, or sunflower oil, which will let the canape toppings be the main character.
- Salt and black pepper: Seasoning the canape bases is optional, as often canape toppings will have strong and highly seasoned flavors. I normally leave mine plain.
See the recipe card at the bottom of this post for full quantities and step-by-step instructions on how to make this simple homemade crispy canapé base recipe.
How to make canapé bases
Using a rolling pin, compress the bread until it is completely condensed into a thin, dense, and compact layer.
Use a cookie cutter or knife to cut shapes out of the bread.
Press each canape base into the oil on a plate so that they are covered on both sides.
Arrange the canape bases on an oven tray and bake in a preheated oven to 180C/355F for 10-15 minutes until slightly browned and crisp to the touch.
How to freeze canape bases
- Line an air-tight container with baking parchment paper (also known as greaseproof paper or baking paper).
- Once the bases have cooled back to room temperature, place them into the container and cover them with more parchment paper.
- Seal the airtight container and freeze. Consume within one month.
How to defrost canape bases
- Take as many canape bases as you need from the container and lay them out on a plate or tray covered in kitchen paper or plastic food wrap to prevent them from drying out.
- It should take less than an hour to defrost, depending on the warmth of your kitchen.
- You can pipe or spread toppings onto the canape base immediately or reheat in the oven for 5-10 minutes if serving warm.
Chef's notes
- This recipe works better with fresh bread. Once bread slices have been frozen and defrosted, they can dry out, and I find that the results are better when using fresh bread.
- Make sure that the bread is fully compressed when you roll it out. Pushing out all of the air and condensing it down to a dense layer is essential to keep these easy homemade canape bases from going stale and keeping them crisp.
- Size matters, so make sure you don't cut the canape base too small or too big! Each canape base must be the right size for 1 or 2 small bites.
- Ensure that each crisp canape base is covered in oil before baking, as this will help prevent them from soaking up whatever topping you put on at a later date. The oil forms a protective layer and keeps them crisp for longer. The perfect base!
- Allow 8-10 canapes per guest per hour of a cocktail party. For a pre-dinner reception, allow 4-6 per person.
Wine pairing for canapes
Canapes are hard to wine pair, as they are often varied and salty! I find that a crisp and acidic Sauvignon Blanc will cut through most things, which makes it a useful aperitif to serve with a canape spread at cocktail parties. Alternatively, serve a sparkling wine like prosecco or champagne.
Read more of my food and wine pairing tips here.
Serving suggestions
There are so many ways you can use an easy canape base. In summer, I will often top them with this green pea dip and perhaps a crispy shard of fried prosciutto for fresh bite-sized treats.
On special occasions, I'll use them to make some salmon roe canapes with smoked salmon dip for a touch of luxury.
You could top it with herbed cream cheese and fresh chives or sour cream and caviar.
Try my porcini mushroom puff pastry pinwheels for more canapes to serve at a party or special occasion.
Equipment
You will need a rolling pin and a low-sided oven tray to make this easy canape base recipe. If you want fancier shapes, you can use a cookie cutter (or pastry cutter), but it is easy to cut small squares, triangles, or smaller pieces with a knife, and you'll have less waste.
Storage
Store in an airtight container lined with greaseproof paper for up to 3 days before using.
Alternatively, freeze and use within one month. Lay out on a tray and defrost thoroughly when you are ready to use. They can be enjoyed either hot or cold.
To reheat, simply place on an oven sheet and warm up for 5-10 minutes in the oven at 180C/355F.
FAQ
A canapé is a bite-sized food served during a cocktail or drinks reception at events. These dainty hors d'oeuvres often serve to whet the appetite of guests whilst they mingle before sitting down for dinner or offer an alternative to a meal during standing events.
I have not tested this recipe with gluten-free bread, but I do not anticipate there being any problems with using it instead of bread made from wheat!
Allow for 8-10 canapes per person per hour of a cocktail event. For a pre-dinner reception, prepare 4-6 per person per hour.
📖 Recipe
Homemade Easy Canapé Base Recipe (Freezer Friendly)
Equipment
- 1 Rolling Pin
- 1 Plate
Ingredients
- 8 Slices of bread
- 2 tablespoon Cooking oil (Neutral flavor)
- Salt and pepper (optional)
Instructions
- Preheat the oven to 180 degrees Celsius or 355 degrees Fahrenheit.
- Cut the crusts off the bread.
- Roll over the bread slices with the rolling pin until they are completely compressed/condensed down.
- Use a cutter or knife to cut four shapes from each bread slice.
- Pour half the oil onto a plate and press the slices of bread into it on both sides. Top up with more oil as and when necessary so that each piece of bread is covered.
- Place the bread slices on a lined baking tray and bake for 10 minutes or until crisp.
- Allow to cool back to room temperature and store in an airtight container lined with parchment paper/baking paper.
Notes
-
- This recipe works better with fresh bread.
- Make sure that the bread is fully compressed.
- Don't cut them too big; you need to make sure each canape is bite-sized.
- Ensure that each canape base is covered in oil on both sides.
- Allow 8-10 canapes per person per hour of a cocktail party.
- For pre-dinner receptions, allow 4-6 per person.
Nutrition
Other easy canape recipes
Looking for other recipes like these easy bases for canapes? Try these:
Beth says
I was really impressed with how crispy these canapé bases stayed even after I’d put toppings on them an hour before we ate them. Definitely making again!