Really Quick Canapes

Image of a canape in close up

Whoever first thought this up deserves culinary canonisation.

Instead of going to all the trouble of making puff pastry vol-au-vents or shortcrust shells, just buy the sort of white sliced loaf that would, I’m sure, never normally sully your lips.

In less than 20 minutes you can have amazingly light and crispy (and cheap) canape cases ready for the filling of your choice, the perfect finger food  for buffets and parties.

Try curried egg mayo or coronation chicken (both very retro), smoked salmon, sour cream and dill or roasted vegetables.

Image of canapes served on a plate

Really Quick Canapes

  • Servings: as many as you care to make
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A sliced white loaf

A quantity of melted butter

The fillings of your choice


Preheat your oven to 350F/180C/Gas Mark 4.

Cut the crusts off the bread, flatten each slice lightly with a rolling pin and cut circles to fill your tart tins.

Image of rolling pin and flattened bread

Image of bread circle being brushed with melted butter

Brush each circle on both sides with melted butter, press gently into the patty tins and bake for 12 minutes.

Remove from the tins, cool on a rack, then fill at the last minute so they don’t go soggy. They’ll stay crispy, unfilled, in an airtight tin for up to a week.

Image of six canapes on a plate

9 thoughts on “Really Quick Canapes

  1. I’ll make these next week for my friend who’s diabetic and can’t eat pastry.. now I just have to decide what filling to put on top… Lovely, thank you!

  2. Lovely. Me and my sister used to make these – we always called them bread tarts. I’ve done them a couple of times on my blog, because I am usually too lazy to make pastry 😉 I think many people wouldn’t even realise it’s bread. Happy Easter!

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