Ham Spread and Olive Canapés

Name: Ham Spread and Olive Canapés
Total time: PT0D0H0M
Yield: makes 24
Ingredients: 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

Serves
makes 24

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).

Ingredients

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

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Instructions

Step 1

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.

Step 2

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.