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
2 anchovy filets, finely chopped
3 tbsp. finely chopped flat-leaf parsley
3 tbsp. finely chopped cilantro leaves
1 tbsp. finely chopped tarragon
2 tsp. finely chopped chives
1 tsp. white wine
8 thin slices salami
1 whole pimiento, sliced lengthwise
   into eight 2"-long strips
1 hard-cooked egg, chopped

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 anchovies, butter, parsley, cilantro, tarragon, chives, and wine in a small bowl. Whip butter with a fork until smooth and green. Spread about 1 tbsp. herb butter on each toast circle. Using a 2" round cookie cutter, cut out 8 circles from the salami. Top each buttered toast circle with a salami round, a strip of pimiento, and some chopped egg.

MAKES 8 CANAPÉS

This article was first published in Saveur in Issue #116