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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).

Canapés with Chutney Butter Canapés with Chutney Butter
Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts.
Yield: makes 8 CANAPES

Ingredients

  • 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
  • 14 tsp. kosher salt
  • 18 tsp. curry powder
  • Freshly ground black pepper, to taste

Instructions

  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 canape with black pepper to taste.

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