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Canapes have a long-standing tradition in Chile. Many families made them at home for celebrations like Christmas, religious milestones, and weddings. In Chile is easy to pick up a tray of canapes at bakeries too.

When I was a girl, my mother spent time selling Chilean pastries and canapés, and of course, she recruited me to help. The truth is, I loved it. It still entertains me, doing manual things with beautiful results and even better if they are eaten. I love repetitive activities where I can leave my mind blank or wander. They relax me.

You may also want to see other traditional Chilean Appetizers here.

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Chilean Canapes

Essentials for Chilean celebrations.

• 
  Total Time: 2 hours
• 
  Yield: 80

Ingredients

To decorate

To spread on the bread

Instructions

1. Get organized: The day before, cut the bread with a round cookie cutter (2″). Store in a tightly closed bread bag.
2. With the same cutter, cut the laminated cheese and the ham. 
3. Same day: Cut the asparagus the same length as the bread.
4. Cut the mushrooms in half, and cut the roasted paprika into strips.
5. Place the Boursin cheese in a bag with a large nozzle.
6. Choose and wash the parsley leaves.
7. Slice the hearts of palm.
8. Then go doing them by classes:
9. Bread + layer of butter + Boursin cheese + prawn
10. Bread + mayo layer + cheese + heart of palm slice + mayo + parsley
11. Bread + layer of butter + Boursin cheese + half-seasoned mushroom
12. Bread + butter layer + ham + mayo + almond
13. Bread + mayo + asparagus + pepper strip
14. Place the canapes on trays and cover them with kitchen plastic and refrigerate until serving.
    
    

Notes

Use the leftover bread edges to make bread crumbs or bread pudding.

• Author: Pilar Hernandez
• Prep Time: 2 hours
• Category: Appetizer
• Method: Raw
• Cuisine: Chilean

Keywords: Chilean Canapes