- 2 hard-boiled eggs
- 3 slices salami, any type (hot, peppered, sweet) is fine
- 3 cornichons
- 1 teaspoon dijon mustard
- 1 teaspoon mayonnaise
- capers, for garnish
- 1 baguette, untoasted, cut into 1/2" slices
Sometimes when I have main dishes, after a few bites, I get bored with it. Don’t get me wrong – it’s still delicious; but I want to try something else. This is why I love hors d’œuvres. Bite-sized portions where I have the option of sampling the whole spread. Canapés are quick to make and look nice when presented on a large platter for a dinner party. While the main spread of the canapé is most easily made in a food processor, a blender is a good alternative. You can also make it by hand.
- In a food processor, combine the eggs, salami, mayonnaise, mustard and cornichons.
- Pulse until smooth.
- Spread the mixture on baguette slices.
- Garnish with capers.