Tastes good, but difficult to understand why the recipe calls for thick sliced bread and the recommended bread has thin slices!
Canapés with Chutney Butter
The thrifty 1930s were the heyday of canapés—those dainty bites of toasted white-bread cutouts canopied with savory toppings—but we think it's high time for a revival. The following favorite was inspired by a recipe found in James Beard's classic book Hors d'Oeuvres and Canapés (M. Barrow, 1940).
Credit: 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
