Salami and Chopped Egg Canapés with Fines Herbes Butter

Name: Salami and Chopped Egg Canapés with Fines Herbes Butter
Total time: PT0D0H0M
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

Serves
makes 8 Canapes

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).

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

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Instructions

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.