| MASCARPONE | Meal's beginning with assortment of canapes or cheese |
| APPEARANCES | Looks for fruit in an assortment of canapes (11) |
| SEVILLEORANGE | Fruit, small and bad, in front of sign with assortment (7,6) |
| OSTEAL | Bony seaman in need of meal beginning to languish (6) |
| EAT | Consume meal, beginning to end |
| TRAY | Flat receptacle in various forms on or in which to serve canapes or drinks, cultivate seedlings, hold papers/letters or bake brownies (4) |
| FANTASTIC | Stunning wine served at cool temperature with starter of canapes |
| PESTO | Selection of canapes topped with sauce (5) |
| TAPAS | Spanish snacks, canapes or small plates similar to Greek meze (5) |
| DILL | Herb used to garnish smoked salmon canapes or gravlax (4) |
| NAP | A pile of canapes (3) |
| ESCHEW | Layer of canape's chewy - avoid! |
| PINWHEEL | A paper toy windmill or whirligig; a revolving firework; or, a small biscuit, canape or pastry with a spiral cross-section, reminiscent of swirling (8) |
| CROUTON | A seasoned cube/slice of baked, fried or toasted bread for a canape or as a garnish for salad or soup (7) |
| CROUTE | Small piece of toasted bread as the base of a type of canape (6) |
| PIECEMEAL | Pastry crust of canape, something consumed in bits (9) |
| BOURSIN | Brand of soft French cheese with garlic and fine herbs or black pepper for bread, crackers, crostini or canapes (7) |
| TOAST | Tradition of raising a glass and drinking to someone's good health or success; or, browned bread used for canapes, soldiers or bruscetta (5) |
| CROSTINI | Small pieces of toasted bread with a savoury topping, eaten as starters or canapes; Italian, 'little crusts' (8) |
| PUFFPASTRY | Used for apple turnovers, canapes, fleurons, palmiers, piecrusts, sausage rolls, savoury straws with Cheddar cheese and summer tarts with garden peas, this flaky dough's French name, "feuillete", stem |
