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).
- 12 (¼”-thick) white bread slices, preferably Pepperidge Farm Very Thin Sliced Bread
- 4 tbsp. unsalted butter, melted
- 1⁄2 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
- 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.
- 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.