Canapés with Chutney Butter

  • Serves

    makes 8 CANAPES

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


Step 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.

Step 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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.