Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Procedure for Constructing Canapés by the Individual Method

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

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  1. If necessary, cut or size the filling items to fit the bases.

    • If using Pullman or loaf bread, prepare bread slabs. If using baguette, slice it into rounds or ovals of the desired thickness.
    • If the canapé is to be based on toasted bread, place the bread slabs or baguette slices on a rack set on a sheet tray and bake in a hot oven or broil until golden brown on both sides. To prevent curling, weight with another rack.

  3. If using pan loaf slabs, cut or punch out into desired shapes.
  4. Using a small offset spatula, apply a thin, even layer of spread to each individual canapé base. Place each base on a parchment-lined sheet tray as it is completed.
  5. Apply the filling ingredients to each individual canapé base.
  6. Apply the garnishes to the canapés using the production line method, described in step 8 of the Procedure for Constructing Canapés by the Slab Method.
  7. Wrap the sheet tray in plastic film and refrigerate the canapés until you are ready to place them on their serving trays.