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
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