The thrifty 1930s were the heyday of canapes—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 Canapes (M. Barrow, 1940).
- 4 (¼”-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
- 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.
- 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 canape with black pepper to taste.