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).