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Recipes: 21 canape recipes from the L.A. Times Test Kitchen

Gougères
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Searching for the perfect holiday finger food? Here are some canapes you can whip up for this year’s party. First up: Gougères.  (Kirk McKoy / Los Angeles Times)
Roasted peppers stuffed with homemade ricotta
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Guests will be impressed when you tell them this is homemade ricotta.  (Bob Chamberlin / Los Angeles Times)
Johnny's Spinach Balls
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Everyone will enjoy these little morsels.  (Glenn Koenig / Los Angeles Times)
Shishito peppers tempura
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This will help add some multi-cultural flair to the party.  (Lawrence K. Ho / Los Angeles Times)
Pissaladière
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Impress your guests with the fancy name of this dish -- a pizza with thicker dough.  (Bob Chamberlin / Los Angeles Times)
Chicken liver pate
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This is a favorite on the menu at Pizzeria Mozza, so you can be pretty sure your guests will enjoy it too.  (Kirk McKoy / Los Angeles Times)
Thai peanut chicken wings
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Your guests are going to have to remove the gloves for this one. Recipe: Thai peanut chicken wings

  (Allen J. Schaben / Los Angeles Times)
These sound hoity toity, and they're easy to pass. Perfect for a party.
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These sound hoity toity, and they’re easy to pass. Perfect for a party.  (Robert Gauthier / Los Angeles Times)
Kids will have a field day using these for sword play.
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Kids will have a field day using these for sword play.  (Kirk McKoy / Los Angeles Times)
It's a given: These should be on the menu.
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It’s a given: These should be on the menu.  (Gary Friedman / Los Angeles Times)
This is a winning combo.
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This is a winning combo.  (Kevin P. Casey / Los Angeles Times)
Grated cheese is mixed into a choux paste for these airy beignets.
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Grated cheese is mixed into a choux paste for these airy beignets.  (Stephen Osman / Los Angeles Times)
You slow cook pork for hours to get a rich, buttery texture.
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You slow cook pork for hours to get a rich, buttery texture.  (Glenn Koenig / Los Angeles Times)
C'mon. Everyone loves pizza. This is super-thin-crust pizza.
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C’mon. Everyone loves pizza. This is super-thin-crust pizza.  (Gina Ferazzi / Los Angeles Times)
This is easy to whip up for guests.
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This is easy to whip up for guests.  (Mel Melcon / Los Angeles Times)
Flaky layers add to the richness of this little bite.
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Flaky layers add to the richness of this little bite.  (Rick Loomis / Los Angeles Times)
No substitutions: You really need to use Dungeness crab for this recipe.
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No substitutions: You really need to use Dungeness crab for this recipe.  (Kirk McKoy / Los Angeles Times)
Grilled, slightly charred grape leaves lend spice and crunch to the smooth, melting feta inside.
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Grilled, slightly charred grape leaves lend spice and crunch to the smooth, melting feta inside.  (Rick Loomis / Los Angeles Times)
Tomato concasse is the secret to this dish, which comes to us from celebrated chef Joël Robuchon.
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Tomato concasse is the secret to this dish, which comes to us from celebrated chef Joël Robuchon.  (Glenn Koenig / Los Angeles Times)
Spicy mac 'n' cheese as an appetizer? Oh, yes.
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Spicy mac ‘n’ cheese as an appetizer? Oh, yes.  (Kirk McKoy / Los Angeles Times)
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