Saveur

Photo: James Oseland

4 1/4"-thick white bread slices,
   preferably Pepperidge Farm Very Thin Sliced Bread
8 tbsp. unsalted butter, at room temperature
5 tbsp. mango chutney, preferably Major Grey
1/4 tsp. kosher salt
1/8 tsp. curry powder
Freshly ground black pepper, to taste

1. Heat oven to 400˚. Using a 2" round cookie cutter, cut out 8 circles from the bread slices. Brush both sides of each circle with butter and transfer to a baking sheet. Toast bread in oven, turning once, until light golden, about 10 minutes. Let toast cool.

2. Combine butter, 2 tbsp. chutney, salt, and curry powder in a small bowl. Whisk with a fork until smooth. Spoon about 1 tbsp. chutney butter on each buttered toast circle and top with about 1 tsp. chutney. Sprinkle each canapé with black pepper to taste.

MAKES 8 CANAPÉS

This article was first published in Saveur in Issue #116