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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).

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.

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