Post by wilderness on Nov 21, 2018 7:31:50 GMT -5
Ham Spread and Olive Canapes-wilderness
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
Instructions
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.
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.
I slice a baguette about 1/4" thick and toast them.
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
Instructions
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.
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.
I slice a baguette about 1/4" thick and toast them.
