[2] Because they are often served during cocktail hours, it is often desired that a canapé be either salty or spicy, in order to encourage guests to drink more.

Traditionally, canapés are built on stale bread (although other foods such as puff pastry, crackers, or fresh vegetables may be used as a base) cut in thin slices and then shaped with a cutter or knife into circles, rings, squares, strips or triangles.

These are then deep fried, sautéed, or toasted, then topped or piped with highly processed and decoratively applied items.

Common garnishes can range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil.

According to Lowney's Cook Book (1912): Canapés are made from white, graham, and brown bread, sliced very thin and cut in various shapes.