Salami and Chopped Egg Canapés with Fines Herbes Butter

  • Serves

    makes 8 Canapes


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).


  • 4¼"-thick white bread slices, preferably Pepperidge Farm Very Thin Sliced Bread
  • 8 tbsp. unsalted butter, at room temperature
  • 2 anchovy filets, finely chopped
  • 3 tbsp. finely chopped flat-leaf parsley
  • 3 tbsp. finely chopped cilantro leaves
  • 1 tbsp. finely chopped tarragon
  • 2 tsp. finely chopped chives
  • 1 tsp. white wine
  • 8 thin slices salami
  • 1 whole pimiento, sliced lengthwise into eight 2"-long strips
  • 1 hard-cooked egg, chopped


Step 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.

Step 2

Combine anchovies, butter, parsley, cilantro, tarragon, chives, and wine in a small bowl. Whip butter with a fork until smooth and green. Spread about 1 tbsp. herb butter on each toast circle. Using a 2" round cookie cutter, cut out 8 circles from the salami. Top each buttered toast circle with a salami round, a strip of pimiento, and some chopped egg.

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