Salami and Chopped Egg Canapés with Fines Herbes Butter
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
- 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.
- 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.