Aunt Anna’s Canapes Recipe
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We call these “canapky.” A canapé (or crostini) is a small, decorative finger food you eat in one bite; an hors d’oeuvre (zakuska).
My aunt Anna is a great cook. She attended culinary school with my mom. Her spread for these canapes is the best I’ve tried. It’s flavorful and much healthier than my old recipe.
There is NO butter! It’s replaced with laughing cow cheese. These are wildly delicious and super easy.
6 oz package “The Laughing Cow” Original Creamy Swiss flavor cheeses (8 wedges in a package)
2 to 4 garlic cloves (add more or less depending on preference)
1 Tbsp real mayo
1 long baguette, sliced about 1/4″ to 1/3″ thick
2 Tbsp butter, melted
1 english cucumber, sliced (optional)
2 Tbsp parsley, chopped (optional – for garnish)
How to Make Aunt Anna’s Canapes:
Preheat the oven to 350°F.
1. Lightly brush both sides of the sliced baguette with melted butter. Place them on a baking sheet and put them in the oven about 5 minutes, or until they are just starting to golden. Do the “poke” test with your finger to make sure they are still soft in the center. Let these cool to room temperature. It’s ok if they are still a little warm when spreading.
2.Peel and press the garlic cloves. To make them super-fine, Mince them with a knife after pressing.
3. Mash together laughing cow cheese, garlic and mayo.
4. Spread desired amount on each baguette slice and top with a sliced cucumber (optional).
Notes: I used an artesian flat bread for the picture since I served these with dinner. Yeah- I can’t imagine eating those in one bite!!! These are great as-is, but I like cucumber because it adds an element of freshness.
Aunt Anna's Canapes Recipe - Канапки
- 6 oz package "The Laughing Cow" Original Creamy Swiss flavor cheeses, 8 wedges in a package
- 2 to 4 garlic cloves, add more or less depending on preference
- 1 Tbsp real mayo
- 1 long baguette, sliced about 1/4" to 1/3" thick
- 2 Tbsp unsalted butter, melted
- 1 english cucumber, sliced (optional)
- 2 Tbsp parsley, chopped (optional - for garnish)
Preheat the oven to 350°F.
Lightly brush both sides of the sliced baguette with melted butter. Place them on a baking sheet and put them in the oven about 5 minutes, or until they are just starting to golden. Do the "poke" test with your finger to make sure they are still soft in the center. Let these cool to room temperature. It's ok if they are still a little warm when spreading.
Peel and press the garlic cloves.
Mash together 6 oz of laughing cow cheese, 2 garlic cloves and 1 Tbsp of mayo.
Spread desired amount on each baguette slice and top with a sliced cucumber.
I used an artesian flat bread for the picture since I served these with dinner. Yeah- I can't imagine eating those in one bite!!! These are great as-is, but I like cucumber because it adds an element of freshness.
Read comments/reviewsAdd comment/review
Could you add some kind of kolbosa to this? Or would it ruin the taste?
Asya, kielbasa would work great with these 😋.
hi natasha! can i make the spread the night before and refrigerate it?
Yes, absolutely! 🙂
In your description it says there is no butter, but then in the recipe there is melted butter. Is that correct?
Thank you so much for pointing that out! It got caught on the same line as the bread. I fixed it so it reads more clearly 🙂
Hi really need some advice, I’m Irish and cooking a dinner for some guests I would really like to make a Russian starter but am not a real adventurous chef, any advice in what to make ? I d also like to serve a Russian cocktail on arrival of guests.i d really appreciate any help at all, thanks
Have you checked my appetizer category? The canapes with egg and chives are really good. The carrot and cheese spread is also very good toasted, but use a little less garlic if it’s for a party so everyone doesn’t have garlic breath 🙂
What a simple yet awesome recipe. Brought this to a recent party and they were a hit, I kept getting compliments. Thank you:)
You are welcome Ana 🙂
How far ahead can you make these sandwiches before serving? I am looking at serving these sandwiches at 6pm and would like to make them at 8am – will they become soggy?
They should still be fine in the evening. Not soggy. If you are putting on something like cucumber or tomato, put them on just before serving. 🙂
So yummy! I made this along with your recipe of creamy farfalle with peas and bacon and it was so delicious! Thank you once again 🙂
I added lox (smoked salmon) with cucumbers on top and some dill. So delicious!
Yummm! Thanks for sharing. I love smoked salmon on canapky
Okay, I finally made them just now, and they are awesome. What was I waiting for? Super easy and I love the garlic in them.
Glad you liked them. 🙂
hmmmmmmmm that sounds good….
I’ll let you know how mine turns out. 🙂