Christmas canapés

Ingredients

• 8 slicesbread
• 4 slicesmortadella
• 8 slices, about 5 mm thickAsiago-style cheese
• to tastechopped pistachios
• to tasteolive oil
• to tastepink peppercorns

Instructions

1. 1

   Cut the bread

   Using a 4–5 cm star-shaped cutter, cut two stars from each slice of bread.

2. 2

   Toast the stars

   Brown the bread stars on both sides in a non-stick frying pan without adding fat. Alternatively, toast them in the oven.

3. 3

   Cut the cheese

   Use the same cutter to cut 8 stars from the cheese.

4. 4

   Prepare the mortadella

   Cut each mortadella slice in half to make 8 pieces.

5. 5

   Build the canapés

   Start with a bread star, add a drizzle of olive oil, a cheese star and a piece of mortadella, then top with another bread star. Secure each canapé with a cocktail stick and repeat until the ingredients are used.

6. 6

   Add the garnish

   Finish with chopped pistachios and pink peppercorns.

What are Christmas canapé stars?

Canapés are small, bite-sized appetisers served before a meal or alongside drinks. This festive version combines toasted bread, cheese and cured meat in a star shape, with pistachios and pink peppercorns for a bright finish.

The recipe brings together a simple bread-and-topping format with a celebratory shape. Toasting the bread first helps the little sandwiches hold their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1720 calories, 81g protein, 124g carbs, 91g fat.

The bread supplies most of the carbohydrates, while the Asiago and mortadella contribute much of the fat and protein; pistachios and olive oil add further fat. The recipe is listed as one serving, though it makes eight small canapés, so serve a few alongside vegetables or fruit for a more balanced plate.

Choosing the ingredients

Bread: Use slices sturdy enough to cut cleanly and carry the filling. Thin slices toast quickly and keep the finished bites easy to eat.

Cheese: Asiago-style cheese gives the canapés a savoury, nutty layer. Choose slices around 5 mm thick so they fit neatly inside the bread stars.

Mortadella: Halving each slice makes pieces that fit the 4–5 cm cut-outs. Chopped pistachios and pink peppercorns add the final garnish.

Cutting neat stars

A 4–5 cm star-shaped cutter makes the bread and cheese pieces a consistent size. Press straight down rather than twisting the cutter, which can compress the bread and leave ragged edges.

Cutting two bread stars from each slice gives you the top and bottom of each canapé. Use the same cutter for the cheese so the layers line up.

Toasting the bread

Dry-pan toasting: Brown the stars in a non-stick pan without fat, turning them so both sides colour. Work in batches if needed so they have room to toast rather than steam.

Oven option: The method also allows for toasting the bread in the oven. Keep an eye on the small pieces, as they can colour quickly.

Assembling the layers

Build each canapé with a bread base, a little olive oil, cheese and mortadella, then close it with a second bread star. A cocktail stick helps keep the layers together when serving.

Add the chopped pistachios and pink peppercorns at the end, as directed. This keeps the garnish visible on the finished bites.

Serving at a gathering

These are best served soon after assembly, while the bread still has some crispness. Arrange them on a platter with the garnish facing upwards.

For a varied appetiser spread, serve alongside fresh fruit, olives or other small savoury bites. Keep this recipe's toppings in mind when pairing it with other rich snacks.

Recipe notes & tips

• Choose bread that is easy to cut into clean stars.
• Use a 4–5 cm cutter for both the bread and cheese.
• Toast the bread without fat in a non-stick pan, as directed.
• Cut the mortadella slices in half to make eight portions.
• Secure each assembled canapé with a cocktail stick.
• Sprinkle on the pistachios and pink peppercorns just before serving.

Variations

• Change the cheese: Use another firm cheese that can be cut into stars.
• Try another bread: Choose a sturdy sliced loaf that holds its shape when toasted.
• Adjust the garnish: Use more or fewer chopped pistachios to taste.
• Vary the pepper: Add pink peppercorns to taste or leave them out.
• Serve as open bites: Skip the top bread star for a less layered canapé.

Common mistakes to avoid

• Ragged edges: Press the cutter straight down without twisting.
• Uneven layers: Cut the cheese with the same cutter as the bread.
• Soft toast: Brown both sides of the bread stars before assembling.
• Crowded pan: Toast in batches so the bread can brown evenly.
• Loose layers: Secure each canapé with a cocktail stick.
• Hidden garnish: Add the pistachios and peppercorns after assembly.

How to store

These canapés are best assembled shortly before serving, as the bread may soften once layered with the toppings. Store any prepared components separately in covered containers in the fridge, and toast the bread again briefly if it has lost its crispness.

Frequently asked questions