Salami and Chopped Egg Canapés with Fines Herbes Butter

Salami and Chopped Egg Canapés with Fines Herbes Butter

Whipped anchovy-parsley-chive herb butter tops toasted bread before completed with thin-sliced salami, chopped egg, and pimiento. See the recipe for Salami and Chopped Egg Canapés with Fines Herbes Butter »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).

Salami and Chopped Egg Canapés with Fines Herbes Butter
Topped with savory ingredients, these tiny bites are not only appeasing to the eye but delicious as well.
Yield: makes 8 Canapes

Ingredients

  • 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

Instructions

  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.
  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.