Panettone canapés are a creative and delicious option to make the most of this classic Christmas sweet. Much more versatile than we think, panettone transforms into a perfect base for three savory canapés: salmon, mortadella, and gorgonzola with walnuts. Furthermore, these bites are not only easy and quick to prepare, but they are also ideal for surprising guests on New Year’s Eve or any special celebration.
Today I will guide you step by step to achieve a perfect result: crispy, tasty, and with the ideal balance between sweet and savory.
Index
Watch the video with all the steps
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Necessary ingredients
Base (for 4 people):
- 3 slices of panettone
- 50 g butter
Salmon canapé:
- 100 g smoked salmon
- 4 tablespoons mayonnaise
- 1 teaspoon ketchup
- 1 teaspoon sherry or cognac
- 4 capers
- 1 tomato
- Fresh dill
- Black pepper
For the gorgonzola and walnut canapé:
- 100 g ricotta
- 50 g gorgonzola
- 12 walnut halves
- 1 teaspoon honey
Mortadella canapé:
- 100 g ricotta
- 70 g mortadella
- 1 tablespoon grated parmesan
- 12 arugula leaves
- 4 olives
- Black pepper
- Zest of half a lemon
- 4 basil leaves
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
Step-by-step preparation of the panettone canapés
Prepare the panettone base
Cut the panettone slices into small shapes and brown both sides in a pan with butter. This base will be the crispy and slightly sweet support that will enhance the flavor of the canapés.
Assemble the salmon canapé
Mix the mayonnaise with the ketchup, sherry, and a pinch of pepper. Spread the cream over the panettone, place a slice of tomato, a slice of salmon, and garnish with capers and fresh dill.
Prepare the gorgonzola and walnut canapé
Combine the ricotta and gorgonzola until you get a creamy mixture. Place a generous portion on the panettone base, top with a walnut and a touch of honey.
Create the mortadella canapé
Blend the mortadella with ricotta, grated parmesan, lemon zest, and pepper. Spread this mixture over the panettone, add arugula leaves, and garnish with an olive and a basil leaf.
Tips and tricks for perfect canapés
- Toast carefully: Keep an eye on the panettone while browning it so it doesn’t burn.
- Combine textures: Choose ingredients that contrast between creamy, crunchy, and fresh.
- Presentation: Use piping bags for a more elegant and professional finish.
- Assemble at the moment: Prepare the canapés just before serving to maintain the crispy texture of the panettone.
Christmas recipes you will love
- Pasta with salmon: Ideal for quick but special dinners.
- Seafood spaghetti: A classic that celebrates the flavors of the sea.
- Spaghetti alla puttanesca: Vibrant and full of character, perfect for any occasion.
Enjoy these panettone canapés!
A dish full of creativity and flavor.
Panettone canapés are the perfect way to use up Christmas leftovers. With unique combinations and careful presentation, these bites are ideal for surprising your guests and elevating any celebration.
Perfect for New Year’s Eve
If you are looking for a quick, delicious, and different idea to welcome the New Year, this recipe is the ideal choice. From the smoothness of the ricotta to the intensity of the gorgonzola, every bite is an explosion of flavors.
If you liked this recipe, follow me on YouTube and Instagram to discover more authentic Italian recipes. Leave a comment telling me how it turned out and share your photos on social media. I would love to see your creations!
Happy New Year and enjoy your meal!
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The card
Panettone canapés
Discover how to transform the classic Christmas panettone into delicious savory canapés. Perfect for using up leftovers and surprising guests at your celebrations, with combinations of salmon, mortadella, and gorgonzola.
Ingredients
Base
- 3 panettone slices
- 50 g butter
<strong>Salmon canapé</strong>
- 100 g smoked salmon
- 4 tablespoons mayonnaise
- 1 teaspoon ketchup
- 1 teaspoon sherry or cognac
- 4 capers
- 1 tomato
- Fresh dill
- Black pepper
<strong>Gorgonzola and walnut canapé</strong>
- 100 g ricotta
- 50 g gorgonzola
- 12 walnut halves
- 1 teaspoon honey
Mortadella canapé
- 100 g ricotta
- 70 g mortadella
- 1 tablespoon grated parmesan
- 12 arugula leaves
- 4 olives
- Black pepper
- Zest of half a lemon
- 4 basil leaves
Instructions
- Base
- Cut the panettone slices into small shapes and brown both sides in a pan with butter. This base will be the crunchy support for the canapés.
- Salmon canapé
- Mix the mayonnaise with the ketchup, sherry, and a pinch of pepper. Spread the cream over the panettone, place a slice of tomato, a slice of salmon, and garnish with capers and fresh dill.
- Gorgonzola and walnut canapé
- Combine the ricotta and gorgonzola until you get a creamy mixture. Place a generous portion on the panettone base, top with a walnut and a touch of honey.
- Mortadella canapé:
- Blend the mortadella with ricotta, grated parmesan, lemon zest, and pepper. Spread this mixture over the panettone, add arugula leaves, and garnish with an olive and a basil leaf.
Notes
- Toast with care: Keep an eye on the panettone while browning it so it doesn’t burn.
- Elegant presentation: Use piping bags for a professional finish.
- Assemble just before serving: Prepare the canapés right before serving to maintain the crunchy texture of the panettone.
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