Kitschy Canapes X 3

Name: Kitschy Canapes X 3 with Asparagus, Radish & Horseradish
Yield: 4 servings
Ingredients: White bread, cut into skinny rectangles; Lemon mayonnaise; Asparagus tips, blanched; Radish, sliced; Cucumber, sliced; Salt and freshly ground black pepper; Horseradish mascarpone; Sprig fresh dill; Cherry tomatoes; Tapenade; Chevre (goat cheese); Fresh basil leaves leaves, shredded

Kitschy Canapes X 3 are three distinct open-faced canapes built on thin bread rectangles with complementary toppings: lemon mayonnaise with blanched asparagus, fresh radish with dill, and horseradish mascarpone with cherry tomatoes. The variety in flavors and textures makes them ideal for entertaining.

🏷️Tomato 🏷️Olive recipes 🏷️Appetizer

Total

Servings

4

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Food Network · by Food Network

Ingredients

White bread, cut into skinny rectangles
Lemon mayonnaise
Asparagus tips, blanched
Radish, sliced
Cucumber, sliced
Salt and freshly ground black pepper
Horseradish mascarpone
Sprig fresh dill
Cherry tomatoes
Tapenade
Chevre (goat cheese)
Fresh basil leaves leaves, shredded

12 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Canape 1: Cut the white bread into skinny rectangles. Spread over lemon mayonnaise. Top with 2 blanched asparagus tips.
2
Canape 2: Lay a slice of radish on top of a round of cucumber which you've seasoned with salt and pepper. Pipe on a rosette of horseradish mascarpone. Top with a dill sprig.
3
Canape 3: Hollow out cherry tomatoes. Spoon a little tapenade into the bottom. Top with chevre. Decorate with a bit of shredded basil.

Was this recipe helpful?

Tips & Notes

Pro tips

Toast or lightly dry the bread rectangles before topping to add structural integrity and prevent the base from absorbing moisture.
Blanch asparagus tips for 2–3 minutes until tender-crisp, then shock in ice water to retain color and prevent overcooking.
Season each canape type separately after assembly—salt and pepper the vegetables right before serving to maintain crispness.
Arrange toppings in a single layer without overstuffing; restraint keeps the canapés elegant and easier to eat in one bite.

Substitutions

White bread → brioche, challah, or thinly sliced baguette (for a sturdier base)
Blanched asparagus → thin green beans or blanched broccoli florets (for similar texture and color)
Cherry tomatoes → halved heirloom or grape tomatoes (for color variation)
Tapenade → pesto, whipped feta, or anchovy butter (if using as an alternative spread)