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Ham Spread and Olive Canapes

From: Saveur
MAKES 24 CANAPES

12 1/4"-thick white bread slices
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 Colemans
12 kalamata olives, pitted and halved

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.

Onion– Cheese Puffs

From: Saveur
SERVES 8 – 12

1⁄2 small yellow onion, peeled and finely chopped
1⁄2 cup mayonnaise
3 tbsp. freshly grated parmigiano-reggiano
2 tbsp. fresh parsley, finely chopped
Sea salt and freshly ground pepper
8 slices of white bread

Preheat oven to 350. Mix onion, mayonnaise, parmigiano-reggiano, and parsley in a medium bowl. Season with salt and pepper.

Remove crusts from the bread. Using a 1" round cookie cutter, cut bread into 32 rounds. Place on a cookie sheet and bake, without turning, until golden, 10-15 minutes.

Preheat broiler. Spread about 1 tsp. onion mixture onto each round, then sprinkle with more parmigiano-reggiano and brown under broiler for 1-2 minutes. Serve immediately.

Canapes with Chutney Butter

From: Saveur
MAKES 8 CANAPES

4 1/4" thick white bread slices
8 tbsp. unsalted butter, at room temperature
5 tbsp. mango chutney
1/4 tsp. kosher salt
1/8 tsp. curry powder
Freshly ground black pepper, to taste

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.

Combine butter, 2 tbsp. chutney, salt, and curry powder in a small bowl. Whisk with a fork until smooth. Spoon about 1 tbsp. chutney butter on each buttered toast circle and top with about 1 tsp. chutney. Sprinkle each canape with black pepper to taste.

Smoked Trout Blinis with Creme Fraiche and Dill

From: Saveur
MAKES ABOUT BLINIS 30

2 eggs
1/2 cup sour cream
1/4 cup flour
1/2 tsp. kosher salt
1/8 tsp. baking soda
1 tbsp. canola oil
1/4 lb. boneless smoked trout, flaked into 1/2" chunks
Creme fraiche, cayenne pepper and fresh dill sprigs, for garnish

Whisk eggs in a bowl, then whisk in sour cream; set aside. In another bowl, whisk flour, salt, and baking soda. Add dry ingredients to egg mixture; whisk until smooth.

Heat a 12" nonstick skillet over medium heat; brush lightly with oil. Working in batches spoon 1 tbsp. amounts batter into pan to form 1 1/2 – 2" rounds. Cook, flipping once, until golden, about 2 minutes. Transfer to serving platter and repeat with remaining batter. Top each blini with smoked trout, a dollop with creme fraiche, a sprinkle of cayenne and a dill sprig.

Bacon-Wrapped Scallions

From: Saveur
SERVES 4

24 large scallions, trimmed
8 strips bacon or pancetta
Kosher salt and freshly ground black pepper, to taste
1/4 cup vegetable oil

Wrap 3 scallions together with 1 strip of bacon. Repeat with remaining scallions and bacon and season with salt and pepper.

Heat oil in a 12" skillet over medium-high heat. Working in batches, add bacon-wrapped scallion bunches, and cook, turning as needed, until browned and crisp on all sides, 6–8 minutes. Serve hot.