At Anna's Table: It's Canape Season – These are my No-Fail Go-Tos, From Simple Appetizers in a Pinch to Decadent, Divine Amuse-Bouches

Canapes, hors d'oeuvres, appetizers, amuse-bouches: all the snack-ety bits. Whatever you want to call them, I love them.

But, without the right strategic approach, canapes can be a lot of work – and a massive fail. From how many you’ll need per guest to striking the right balance of flavors and types, there is a level of decision making that can be overwhelming. Designer, Bryan Graybill shared his Charcuterie formula for Homes & Gardens recently, while Lucinda Scala Quinn mused on the Italian art of antipasti.

I’ve been lucky enough to learn from some of the best in the business: My mother was a caterer (I was her sidekick during my university years), and I have worked with others: famous caterers, chefs, food editors, tastemaker friends and some stylish and savvy non-cook cooks who just knew how to please a crowd.

The common ground? All understand the key to success is simplicity. None of these food-mentors would ever serve something on a spoon (remember the Asian soup spoon years?!), on a stick, in a bowl or, worse, a shot glass (rule to live by: no soup should ever be served if you're hosting a cocktail party, it is just wrong). In fact, any gimmicky-style vessel that leaves guests clutching the used item in one hand with a glass in the other looking desperately for a discreet place to dispose of it, is a big no-no for me.

And, of course, there are other common canape faux pas: sticky finger food, too big food (like lamb chops – no woman in a lovely silk cocktail dress wants this), too-gimmicky food (lolly-pops or jelly shots, both yuck in their own ways), or towers of sauce-laden tiny balancing acts sure to go straight down the front.

Sorry for the snark, but I have very definitive views on finger food. Years ago, I competed in a Champagne-pairing cook-off with chefs, caterers, and other people from the food world. We were tasked by a notable Champagne house to create the perfect amuse-bouche for their bubbly – MasterChef-style, all of us cooking side by side. I was terrified… And then I won.

The trick, of course, was that I kept it simple. While my far more accomplished competitors turned out intricate wagyu-three-ways creations, I made a humble brandade de morue – salt cod whipped with olive oil, potatoes, cream, and garlic, served with toast points. No gimmicks, no jazz hands. And it was perfect with Champagne.

Don’t get me wrong, it is most certainly about impressing the guests. After all, this is the first or only thing your guests will eat at your party, so there is a degree of theater required: You want the wows, and you want your effort to be worth it. To that end, here are my best tips, ideas, and a few simple recipes gleaned over years of hosting, working, and attending parties with my very strong opinions.

At a Pinch Simplicity

• Stock the pantry. Top-notch ingredients matter when keeping it simple. I always, always have olives, nuts, tins of anchovies and dolmades (the Greek-made ones are the best), a decent cheese, some Prosciutto or charcuterie, and crackers in stock.
• In the freezer, I have rolls of slice-and-bake cheese coins. It's rather lovely to pop these straight in the oven for freshly baked goods, and it looks really impressive. (Another friend is clever with making batches of gourgeres to freeze. That involves a pastry bag, so a bit much for me, but you look enormously clever baking them off straight from the freezer.
• Of course, a cheese plate (some Languiole cheese knives like these at Macy's are a staple), the ultimate in simplicity, and there’s no need to overthink it, especially if it's an amuse-bouche, prior to dinner. With one really great cheese or a pate, accompanied by nuts or olives. Much better to invest in one excellent chevre versus three or four just mediocre ones. Or, try a plate of smoked salmon, toast points, capers, onions, horseradish, and creme fraiche: It is a very delicious thing and takes no time to prepare.

• Chicken salad on white bread sandwiches is one of my crowd pleasers for more substantial finger food. If I don’t make it myself I’ll cheat and buy a good-quality one, add a lot of chopped herbs (dill, parsley, chives, tarragon), some very finely sliced celery, and the secret ingredients: Fennel and lemon juice.
• I rinse dolmas in water and serve with lemon wedges, olives, and chunks of creamy goat's feta drizzled with an excellent extra virgin olive oil and some pita. Sometimes I’ll make some filo triangles to go with it for something hot (and sometimes I buy them frozen).
• My friend Simon will often serve a tin of anchovies (Ortiz is the preferred brand, available on Amazon), sourdough, and European unsalted butter. It is divine and enough to tickle the taste buds for the main event.

Something Simply Decadent

• For a small group as a treat, or just because, splurge on a large tin of caviar (Williams Sonoma do an excellent range). Serve it with toast points or Lays chips, plus the best creme fraiche and that is it. If you Invest in the best of the best and serve only that, it will have maximum effect with minimum effort.
• A note on oysters: Baked oysters are having a moment. There are plenty of classics online like Oysters Rockefeller (saute finely chopped spinach with shallot, garlic add to cold butter, then top the oyster with a mix of breadcrumbs, Parmesan and a splash of Pernod and bake in the oven or under a grill). Lately I’ve been experimenting with other combinations: browned butter mixed with panko bread crumbs, lemon zest, chopped herbs and a mix of Parmesan and Provolone and a splash of Pernod. Or my attempt at Oysters Bingo from the Buckeye Roadhouse in San Francisco: Freshly shucked oysters with a gorgeous mix of spinach, Asiago or Parmesan cheese, lemon juice and Cognac, spooned over the oyster and baked.

• Home-made pate. It is worth the effort. I always get very big compliments here. The trick is to soak the chicken livers in brandy the night before. I make double at Christmastime, fill jars and give as home-made Christmas gifts.
• My other friend John of Roast Chicken & Chocolate Cake, for whom all food is the essence of joyful simplicity, serves Prosciutto di Parma leg as a carving station and a massive wheel of Parmigiano-Reggiano cheese for guests to break up themselves. Alongside that, he offers delicious Italian bread and an aperitivo of Campari-spiked grapefruit. Like the man himself, it is often an exercise in restrained theatrics.
• One of my favourites is pan-fried chorizo deglazed with sherry vinegar, with Manchego, a bite-sized version of pan con tomate with a plate of thinly sliced jamon.

Helpful Guidelines

• No matter what you decide to serve, stick to one region: all French cheeses or Middle Eastern mezze, for example, and a balance of carb, salt, acid, fat, and protein.
• For calculating quantities at a party, a client taught me this trick: Draw each item on an imagined dinner plate, then eyeball it as though it were a meal. Is it too much or too little? Let that be your guide.
• Try to plan for 6-8 different items to give guests plenty of options. Four should be simple assembly, two are cooked items (raid the gourmet food freezer), the other two are platters (think oysters, shrimp, smoked salmon, charcuterie and cheese).

Some Favorite Canape Recipes

Oysters Bingo

Sauté 1 bunch finely chopped spinach (or 1 cup thawed frozen spinach, squeezed dry) with 1 tablespoon chopped garlic in 2 tablespoons olive oil until the spinach is wilted and the moisture has evaporated. Season with salt and pepper and let it cool slightly. Stir in ¾ cup mayonnaise, 2 tablespoons grated Asiago or Parmesan, 1 tablespoon lemon juice and 1 tablespoon Cognac. Spoon a small amount over 12 oysters on the half shell and bake at 450°F for 8–10 minutes, until the topping is lightly browned.

Pan-Fried Chorizo with Sherry Vinegar

Slice 1-2 dried chorizo sausage to about ½ inch thick. Add to a frying pan set on medium heat (you don’t need any fat, the chorizo has enough). Pan fry til just browning on either side, working quickly to turn. Once the sausage starts to brown and slightly turn up at the edges deglaze with Sherry vinegar. It will bubble up. Scrape up all the bits and transfer to a bowl. Serve with Spanish Olives, Manchego, Sherry and either Pan con Tomate (tomato bread) and Jamon.

Slice and Bake Cheese Coins

Preheat the oven to 350°F and line a large baking sheet with parchment. In one of the best food processors, blend 7 tablespoons unsalted butter with ¾ cup all-purpose flour until the mixture looks like breadcrumbs. Add 1 cup grated cheese (sharp Cheddar, blue cheese, goat's cheese, Parmesan, or a mix, all work), ¼ teaspoon salt, ¼ teaspoon white pepper, and ¼ teaspoon cayenne (optional).

Process until the dough forms a smooth ball. Remove the dough and roll it into an 8-inch log, wrap tightly in plastic, and refrigerate until firm or freeze until ready to use. Slice thinly and arrange on the baking sheets, leaving space for spreading. If you like, sprinkle with chili flakes, caraway seeds (especially good with blue cheese), or any seasoning you prefer. Bake for 10-15 minutes, or until golden. Cool briefly on the sheet, then transfer to a rack to cool completely. Store in an airtight container.

Around and About

Speaking of great parties: Last week I went to the opening of the Ticking Tent in Bedford, NY – a fabulous twice-yearly brocantes-style artisan, antiques, and design shopping event. There was everything from vintage blue and white china and table linens to oyster plates and dinnerware.

Listening to: Anything by Leon Bridges and the Cocktail Hour 2025 on Spotify

Drinking: Via Carota in New York now has simply the best Manhattan, Negroni, and French 75s mixes in chic bottles. Perfect gifts this time of year, or to have in your own pantry if, like me, you don’t have patience for making cocktails (though I do like to drink them).

My Canape Essentials

Lastly, enjoy yourself at your own party. Assign someone to drinks, music, and have the cocktails pre-made. Socially, the best way to chat with people at a party is to grab a platter and hand it around.

And my final piece of advice? Make a little extra, so you have enough for dinner the next day. A good host deserves a great meal twice.

For more ideas on entertaining, follow along for next adventures @Anna_Last on Insta and more in my newsletter Bread & Gravy.

At Anna's Table is a biweekly column and modern guide to Savoir-Faire, in which Homes & Gardens' Editorial Director, Anna Last, shares a glimpse into the mindset of the moment, as well as what she's doing in her kitchen and bringing to the table with the best of the season's produce.