Make in advance canapes

[Hazellnut]

Anyone got ideas for canapes that can ideally be made 2 or 3 days in advance (or frozen even better !) ?

My fail safe make ahead canape tip is to cut a thin baguette into really thin slices, brush them with a little garlic oil, sprinkle them with a little sea salt and then bake them until they are crisp. These store really well in an air tight container and then on the day you can simply top them with lots of different toppings to make gorgeus little bite-size bruchettas.
some sample toppings would be a small square of mozzerella with half a cherry tomato and a basil leaf or roasted red peppers and olives or garlic fried mushroom topped with parsley.

thanks Carmenere - that sounds a good idea !