A canapé or canapé (French for canopy  and known in Italy as tartine) is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite. Because they are often served during cocktail hours, it is often desired that a canapé be either salty or spicy, in order to encourage guests to drink more. A canapé may also be referred to as finger food, although not all finger foods are canapés. Crackers or small slices of bread or toast or puff pastry, cut into various shapes, serve as the base for savory butters or pastes, often topped with a "canopy" of such savory foods as meat, cheese, fish, caviar, foie gras, purees or relish. Source: Wikipedia, the free encyclopedia
Bacon Chutney Canapés - Broil lean bacon until crisp. Drain on paper towels. Crumble bacon fine. Combine with enough chopped chutney to make good spreading consistency. Spread on crackers. Lay crackers in broiling pan. Broil 2 or 3 minutes under moderate heat, until very hot. Serve hot. Delicious with salad too.
Peanut Horseradish Canapés - Spread melba rounds or crackers with peanut butter, crunchy is best, top with a dollop of horseradish and a bit of pimiento for color.
Sardine & Cheese Canapés: Mix equal portions of sardines and cream cheese together. Spread the mixture on squares of whole wheat bread. Toast under broiler 2 - 3 minutes
Smoked Salmon Canapés: Spread toasted whole wheat fingers with lemon butter. Place sliced smoked salmon on toast and serve. Garnish with parsley leaves or cayenne