• 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.


  1.  In a food processor, combine the eggs, salami, mayonnaise, mustard and cornichons.
  2. Pulse until smooth.
  3. Spread the mixture on baguette slices.
  4. Garnish with capers.