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Chilean Canapes

Chilean Canapes

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Essentials for Chilean celebrations.

  • Total Time: 2 hours
  • Yield: 80


  • White or whole wheat sliced bread or both
  • Slices of ham
  • Hearts of palm drained and sliced
  • Cheese slices
  • Cooked shrimp tails (Langostinos from Costco here in the USA)
  • Asparagus tips canned
  • Canned mushrooms, strain, split in half, and season with olive oil, salt, and pepper
  • Cooked quail eggs, halves
  • Flavored cream cheese or Boursin cheese (garlic + fine herbs and shallots + chives) at room temperature

To decorate

  • Halved peeled almonds (Marcona)
  • Raisins
  • Capers drained
  • Canned or roasted red pepper strips
  • Parsley leaves

To spread on the bread

  • Mayo
  • Soft butter


  1. Get organized: The day before, cut the bread with a round cookie cutter (2″). Store in a tightly closed bread bag.
  2. With the same cutter, cut the laminated cheese and the ham. 
  3. Same day: Cut the asparagus the same length as the bread.
  4. Cut the mushrooms in half, and cut the roasted paprika into strips.
  5. Place the Boursin cheese in a bag with a large nozzle.
  6. Choose and wash the parsley leaves.
  7. Slice the hearts of palm.
  8. Then go doing them by classes:
  9. Bread + layer of butter + Boursin cheese + prawn
  10. Bread + mayo layer + cheese + heart of palm slice + mayo + parsley
  11. Bread + layer of butter + Boursin cheese + half-seasoned mushroom
  12. Bread + butter layer + ham + mayo + almond
  13. Bread + mayo + asparagus + pepper strip
  14. Place the canapes on trays and cover them with kitchen plastic and refrigerate until serving.
    Chilean canapes


Use the leftover bread edges to make bread crumbs or bread pudding.

  • Author: Pilar Hernandez
  • Prep Time: 2 hours
  • Category: Appetizer
  • Method: Raw
  • Cuisine: Chilean