I think canapés are essential at a wedding as they set the scene and provide a reverend talking point, which in turn helps with the joining of two families. My top tips for choosing canapés for a summer wedding are…

Summer Vegetables and Eggs

  • Whilst keeping your selection light, fresh and clean, your canapés still need to sustain and act as a soak up too.
  • Make sure your canapés will hold up in 30 degrees (here’s hoping) — there’s nothing worse than a base that’s too soft.
  • You don’t have to serve meat canapés in the summer — I often just serve a good selection of vegetarian and fish eats.
  • Have fun — use combinations of Asian fusion and Mediterranean canapés, and create plenty of colour.
  • Make sure you order enough canapés. Summer wedding receptions may last longer as your guests relax in the sun. I’d recommend five per person.
  • Consider a gin and tonic sorbet or goats cheese ice cream — don’t be afraid to have savoury sorbet/ice creams.
  • A fabulous seafood bar on ice (in the shade) makes a great alternative to passed eats.
  • Supplement canapés with static nibbles to provide variety — think crudités and cheese straws.
  • How about ordering a whole Serrano ham on a beautiful stand with a professional Spanish carver — heavenly.

Summer Wedding Canapé Suggestions

Here are some of my favourite summer canapés…

Meat Canapés

  • Toasted brioche with smoked duck, aioli and raspberry ‘jam’
  • Japanese style radish and rare beef roll-ups

Fish Canapés

  • Ahi tuna with toasted black and white sesame seeds
  • Quail Egg Royale — smoked salmon, quail egg, brioche and hollandaise (pictured)
  • Scallop tartar, avocado and yuzu
  • Parmesan cornet, salt cod mousse and avruga

Vegetarian Canapés

  • Cucumber boxes filled with a fresh salad of feta, mint and parsley, topped with shiso cress
  • Tea marbled quail eggs with smoked paprika and herb mayonnaise
  • Ricotta cake with slow roast tomatoes and basil
  • Chilled watercress and honey soup with pumpkin seed toast

Dessert Canapés

  • Waffle cones of delicious sorbets
  • Ginger shortbread with pickled cucumber spaghetti and Pimm’s jelly

Guest post by Julie Gray of Bovingdons

Image from Bovingdons