There are other variations for the Canapés. One is Vol-au-vent. Vol-au-vent is a puff pastry with a bit of hollow space in the middle, formerly a patty case. The hollow space is filled with (most of the time) cooked ingredients and served.
Another one is Amuse-bouche or moose boosh, which translates to “amusing to the mouth“. It is also a part of Hors D’oeuvers and is usually of a single bite. These are typically not part of the menu but are a chef’s choice of food, often served for free before the meal to the patrons.
Other countries over the world also serve such appetisers in their cuisines. In Italian, it is called Antipasto and is the meal’s first course. Bruschetta is an example of Antipasto.  West Asians, the Middle Eastern and the Balkans call these small appetisers Meze.
In Spanish, it is called Tapas. Tapas can be cold or hot. And lastly, the appetisers are called Zakuski in Russian or Slavic-speaking regions. Zakuski can be a course of the meal on its own.