Canapés are one-bite hors d'oeuvres that serve as an elegant way to start of a cocktail hour or party. Traditionally, a small piece of bread acts as the base and a spread and featured food are layered on top. One of our favorite (and easy-to-make) variations swaps the bread for store-bought bagel chips and tops them with fresh ricotta, chive pesto and a piece of prosciutto. It takes very little work but still gets the job done. Turn to Food & Wine's guide on canapés when you need more great, party-worthy ideas.

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Goat Cheese and Quail Egg Canapés
Winemakers Mireia Taribó and Tara Gomez served these canapés of airy whipped goat cheese and tender quail eggs on crisp crackers as a first course at a feast at their winery, Camins 2 Dreams in Santa Barbara County.
Scallop-and-Olive Eyeball Canapés
A quick scallop mousse mixed in a processor in under a minute forms the base of these elegant canapés. For the sleekest look of all, cut the mousse slices with a small round cookie cutter into perfect, even rounds. More Halloween Recipes
Salami-Egg Canapés
Rating: Unrated
Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal's Neue Cuisine, which celebrates Austrian art and recipes like this. More Hors d'Oeuvres
Roasted Fingerling Potato and Pressed Caviar Canapés
Rating: Unrated
For this easy, impressive hors d'oeuvre, Jacques Pépin tops roasted fingerling potatoes with sour cream and slender diamonds of pressed caviar. Boiled, sliced red potatoes also work. Slideshow:  More Recipes by Jacques Pépin 
PB&J Canapés
This play on the classic sandwich by Grant Achatz features neither peanut butter nor jelly but tastes just like the familiar combination. Slideshow: Grant Achatz Recipes