Epicurean Canapés
These elegant Epicurean Canapés offer a delightful combination of flavors and textures, perfect for a sophisticated appetizer. The recipe features crispy, buttery toast topped with a savory, creamy mixture, and a briny olive for a burst of flavor. This classic recipe is a satisfying and refreshing treat, ideal for entertaining or a light snack.
Ingredients
- 2 tablespoons Butter
- 8 slices Bread, stale
- 4 tablespoons Butter
- 1 teaspoon Mustard
- 4 Hard-boiled eggs, yolks
- 4 Anchovies, boned
- 4 Pickles, small
- 1 teaspoon Chives, chopped
- 1 sprig Tarragon, chopped
- 8 Pitted olives
Instructions
- 1Cream 4 tablespoons of butter and 1 teaspoon of mustard in a small bowl. Press the yolks of 4 hard-boiled eggs through a sieve and add them to the butter and mustard. Finely chop 4 boned anchovies, 4 small pickles, 1 teaspoon of chives, and 1 sprig of tarragon, and add them to the mixture. Mix well to combine.
- 2Heat 2 tablespoons of butter in a skillet or blazer over medium heat. Cut 8 slices of stale bread into narrow strips. Sauté the bread strips in the heated butter until golden brown and crispy, about 2-3 minutes per side.
- 3Spread the prepared Epicurean mixture thickly on the toasted bread strips. Press a pitted olive in the center of each canapé. Serve immediately.