Canape
Canape, in the strict sense, refers to a toasted or fried rectangular slice of crustless bread also termed a crouton. In the category of hors d'oeuvres, however, the term canape refers to a small open face sandwich which may be topped with an endless variety of savory food items. This canape is comprised of four parts : base, spread, main body, and garnish.
The base of Canape
The base serves as the foundation for the canape. It must be firm enough to handle with two fingers, without its topping spilling over.
Bread with a firmer consistency, such as pumpernickel, are preferred for the base since they may be used without toasting. A more delicate type of bread should be toasted, fried, or baked (dried) in the oven. This will give it the sturdier needed to act as a canape base. Bases can be cut in a variety of interesting shapes before being used, such as rectangle, square, circle, oval, crescent, diamond, or triangle.
