Mary Berry Canapés Recipe

The key to creating these elegant, classic Mary Berry canapés is the crisp toasted bread base and the meticulous assembly of the colorful toppings: this ensures each bite-sized appetizer has a satisfying crunch and a professional, balanced presentation. They’re delicious served alongside a glass of chilled Champagne or as a sophisticated starter for a dinner party.

Mary Berry Canapés Recipe Ingredients

The Bases

• 4 slices of white bread, crusts removed

Cheese Topping

• 30 g (1 oz) full-fat soft cheese (cream cheese)
• 2 spring onion tops, very finely sliced
• 4 capers

Anchovy Topping

• 1 tbsp mayonnaise
• 1 or 2 spring onion tops
• 8 anchovy fillets, drained
• 4 prawns, cooked and peeled

Salami Topping

• 15 g (1/2 oz) butter
• 2 slices of salami (Danish or Italian)
• 4 slices of gherkin

Asparagus Topping

• 1 tbsp mayonnaise
• 6 asparagus tips, cooked and drained
• 2 slices of radish
• A few parsley leaves, for garnish

How To Make Mary Berry Canapés Recipe

1. Prepare the bases: Toast the white bread slices lightly on both sides until golden. Allow them to cool completely on a wire rack to prevent them from becoming soggy before topping.
2. Assemble the cheese topping: Spread one piece of toast with the soft cheese and cut it into four equal squares. Arrange the finely sliced spring onion tops diagonally across the cheese and place a single caper in the center of each square.
3. Assemble the anchovy topping: Spread a slice of toast with mayonnaise and cut into four squares. Cut the anchovy fillets in half and arrange them in a lattice (criss-cross) pattern on each square. Top with a cooked prawn and decorate with vertical strands of spring onion.
4. Assemble the salami topping: Spread a slice of toast with butter and use a small circular pastry cutter to create four rounds. Cut each salami slice in half, roll into a “cornet” or cone shape, and place one cornet and a slice of gherkin on each round.
5. Assemble the asparagus topping: Spread the final slice of toast with mayonnaise and cut into four squares. Halve the asparagus tips lengthways and place two halves on each square. Finish with a crescent-shaped slice of radish and a small parsley leaf.

Recipe Tips

• Bread texture: If you want a more indulgent base, you can fry the bread in a mixture of butter and oil instead of toasting it, which provides a richer flavor and a crunchier bite.
• Keep it sharp: Use a very sharp, serrated knife to cut the toast into squares to ensure the edges are clean and the bread doesn’t squash.
• Salami choices: Danish salami offers a mild, smoky flavor, but feel free to “ring the changes” with spicier Salame di Milano or Salame di Napoli for a bolder kick.
• Assembly timing: Always wait until the toast is completely cool before adding toppings like mayonnaise or soft cheese, otherwise the heat will melt the spread and make the bread limp.

What To Serve With Mary Berry Canapés

These assorted appetizers are designed to be the perfect companion for social gatherings.

• Chilled Prosecco, Champagne, or a dry Gin and Tonic
• A selection of green olives and salted almonds
• Other finger foods like mini quiches or sausage rolls
• A refreshing elderflower pressé for a non-alcoholic option

How To Store Mary Berry Canapés

• Refrigerate: These are best served within 1–2 hours of assembly. If you must store them, place them in a single layer in an airtight container in the fridge for up to 3 hours, but note the bread will lose its crunch.
• Freeze: Freezing is not recommended as the fresh toppings (radish, cucumber, mayonnaise) do not hold up well to the freezing and thawing process.

Mary Berry Canapés Recipe Nutrition Facts

• Calories: ~251 kcal
• Carbohydrates: 18g
• Protein: 10g
• Fat: 16g
• Fiber: 1g
• Sugar: 2g

Nutrition information is estimated per serving (4 assorted canapés).

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