Canapés with Chutney Butter

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). See the recipe for Canapés with Chutney Butter »James Oseland

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
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.