Ham Spread and Olive Canapés

Ham Spread and Olive Canapes

Smoky-sweet ham and briny kalamata olives top dainty, toasted white-bread cutouts for in this flavorful 1930s-inspired recipe. See the recipe for Ham Spread and Olive Canapes »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).

Ham Spread and Olive Canapés
This kitschy cocktail food of the 30's is back for the holidays.
Yield: makes 24

Ingredients

  • 12 (¼"-thick) white bread slices, preferably Pepperidge Farm Very Thin Sliced Bread
  • 4 tbsp. unsalted butter, melted
  • 12 lb. thin-sliced ham, finely chopped
  • 3 tbsp. mayonnaise
  • 1 tbsp. sweet relish
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tsp. ground mustard, such as Coleman's
  • 12 kalamata olives, pitted and halved

Instructions

  1. Heat oven to 400˚. Using a 2" round cookie cutter, cut out 24 circles from 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.
  2. Meanwhile, combine ham, mayonnaise, relish, salt and pepper to taste, and mustard in a small bowl. Spread about 1 tbsp. ham spread on each toast circle and top each with half an olive.