A canapé is an hors d’oeuvre, a miniature and often decorative food, consisting of a small piece of bread or cracker, topped with some savory food, held in the fingers and often eaten in one bite.
It’s Thanksgiving Day. Hungry guests are arriving. The bar is open. Folks are chatting and socializing. Everyone is ready to eat. But…the turkey isn’t quite done. What to do? Satisfy your invitee’s munchies without spoiling their appetites with these three delicious make ahead canapés. (Photography by Susan DeLoach)
Crispy Phyllo Wrapped Asparagus with Honey-Mustard Dipping Sauce
These are a great make-ahead appetizer! They’re even better when they’re reheated.
For the phyllo wrapped asparagus:
½ (16-ounce) package frozen phyllo dough
1 stick butter, melted
24 slices of thinly sliced ham
1 bunch green asparagus, trimmed (24 pieces)
2-3 tablespoons grated Parmesan cheese
For the dipping sauce:
¾ cup mayonnaise
3 tablespoons honey
2 tablespoons mustard
½ teaspoon lemon juice
Dash hot sauce, optional
Thaw phyllo dough in refrigerator, according to package directions. (You will not use it all.) Preheat oven to 350 degrees. In a small bowl, combine the mayonnaise, honey, mustard, lemon juice and hot sauce. Reserve until ready to serve. Remove phyllo dough from package and place a barely damp paper towel over it to keep it from drying out. Remove one sheet of dough and lay it on your work surface: brush with a thin layer of melted butter. Place another sheet of dough on top and repeat until you have 3 layers. Using a sharp knife, divide the phyllo into 4 equal strips and then slice down the center so that you have 8 rectangles. Place a slice of ham on each rectangle. Position a stalk of the asparagus on the bottom edge of each slice of ham and roll it up. Place on a lightly greased baking sheet, seam side down, making sure that the rolls do not touch each other. Repeat, until you have 24 pieces. Brush the outside of the rolls with melted butter and sprinkle with grated Parmesan cheese. Bake for 15 to 20 minutes or until rolls are golden brown and crispy. Serve hot with the dipping sauce. To reheat, place on a lightly greased baking sheet and bake in a preheated 350-degree oven for 8 to 10 minutes or until crispy. Serves 8 to 12.
Pickled Pimento Cheese Canapes
Pickled Pimento Cheese tastes best if prepared a day in advance, allowing time for flavors to blend. 
4 cups (16 ounces) shredded extra-sharp Cheddar cheese
3 hard-boiled eggs, peeled and diced finely
4 tablespoons grated onion
1 (4-ounce) jar diced pimentos, drained
1/3 cup sweet pickle relish
1 cup mayonnaise, or enough to blend mixture smoothly
Crostini or water crackers
Mix first six ingredients together in a large bowl. Adjust amount of mayonnaise to make mixture spread easily. Spread cheese filling on crostini or serve with water crackers. Serves 12.
Herbed Cheese and Bacon Stuffed Mushrooms
Flavorful bacon teamed with cream cheese and mushrooms is always a surefire party hit!
1 (16-ounce) package whole fresh mushrooms
4 ounces bacon
1 (8-ounce) package cream cheese, softened
3 tablespoons chopped fresh chives
Paprika
Wash mushrooms and remove stems; drain on paper towels. Cook bacon in a frying pan until crispy; drain on paper towels. Cool and crumble cooked bacon. In a small bowl, combine bacon with cream cheese and chives. Fill mushroom caps with cream cheese mixture. Place on a lightly greased baking sheet; sprinkle with paprika. Bake in a preheated 350-degree oven for 20 minutes. Serve warm or at room temperature. Makes 20 to 24 appetizers.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at dbc@cateringbydebbicovington.com.
