Canapes, hors d'oeuvres, appetizers, amuse-bouches: all the snack-ety bits. Whatever you want to call them, I love them.
But, without the right strategic approach, canapes can be a lot of work – and a massive fail. From how many you’ll need per guest to striking the right balance of flavors and types, there is a level of decision making that can be overwhelming. Designer, Bryan Graybill shared his Charcuterie formula for Homes & Gardens recently, while Lucinda Scala Quinn mused on the Italian art of antipasti.
