If you like to make formal canapés, you’ll find many German products ideal for shaping into dainty bite-sized finger food. Thinly sliced cold meats are easy to fold or roll; cheeses can be cut into neat squares or rounds; Vollkorn, rye and Pumpernickel breads can be stamped into shapes using small pastry cutters; Quark is ideal for flavoring and piping into swirls, while pickles and relishes are idea as toppings and garnishes. It’s all so easy!
Remember to keep the canapés (called Häppchen in German) bite-sized so that each canapé can be popped into the mouth quickly. Garnishes should be subtle.
Here are some serving suggestions:
Pumpernickel rounds with Matjes herring flakes, thinly sliced onion, cooked shrimp, mayonnaise and dill garnish
Toasted light rye bread with lettuce shreds, smoked salmon with horseradish cream and caviar
Rye bread with Emmentaler cheese and chopped black grapes
Pumpernickel rounds with Emmentaler cheese, cucumber, Quark, topped with fresh herbs and thin red onion slices
Cocktail pretzels with thinly sliced Bavarian blue cheese
Rounds of toast with folded and rolled slices of Black Forest ham, topped with green asparagus tips
Cherry tomato shells filled with piped Quark and topped with finely chopped chives and tiny herb sprigs
Prepare these ahead but don’t heat until your guests are about to arrive. Otherwise, they will dry out if kept warm for too long
Thin fresh apple slices (brushed with lemon juice), deep-fried Camembert wedges, topped with cranberry relish
Baby potato pancakes (or Rosti) with hot pan-fried salmon filet
Toasted triangles baked with shredded Black Forest han, pitted red grapes and grated Emmentaler cheese
Canapé ideas courtesy of Roz Denny, Modern German Cooking.