Canapes that can be made the night before
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Since this IS the professional catering thread and you ARE a professional caterer, might I reiterate to you that a canape, by definition crust-less slice of bread, toasted or not topped with various items.
Do you really want to make those the night before for a "wow" factor?.
What you really mean perhaps are small hors d oeuvres that can be made a head of time and held til service in the fridge......
for ingredient components:
use pumpernickel or blinis in place of toast.
use pickled/preserved condiments
choose a different serving vessel
Chinese ceramic soup spoons w/ tropical salsa, top with blanched shrimp/prawns/crab, then garnish with fresh herbs (dill)
or blini/pumpernickel w/ smoked salmon / salt cured salmon, accompany with a caramelized onion cream cheese and garnish with baby capers
or pumpernickel roasted beef w/ horseradish cream and top with caper/gherkin/chervil
or Pastrami Rumaki
or Vietnamese Chao Tom (just cook/reheat to serve)
or Chinese soup spoon w/ roast duck and hoisin sauce
or Smoked Duck w/ Asparagus & Orange Chutney
or skewered Spicy Chicken w/ Mustard Mayonnaise
or Rolled Buddha's Ham (Suhuo-t'ui)
or Duck Confit Dan Bings
or Chicken Oharame (Toriniku no Oharame)
or Vietnamese fresh spring rolls (Goi Cuon)
theres many things you can do once you escape the toast, its then just a matter of being able to source ingredients and fitting it to the project cost, client budget, or menu
if you have a cream whipper you could also construct the foundation and then quickly finish with a small injector nozzle to dispense some kind of mousse.