Canapes with salami and egg
4 servings
30 minutes
Salami and egg canapés are an elegant appetizer from Italy, where simplicity and flavor always go hand in hand. Crispy toasts baked to a golden color are infused with the aroma of butter with herbs and anchovies, creating a rich flavor base. Salami adds a spicy note, while sweet pimento pepper and tender boiled egg balance the overall composition. This dish is perfect for festive gatherings or casual aperitifs with a glass of white wine. Canapés are not only beautiful but also convenient to serve — they can be eaten by hand, enjoying each harmonious flavor in one small bite.
1
Boil an egg hard and chop it finely. Cut the pimento pepper into 8 strips lengthwise. Preheat the oven to 180 degrees. Cut out 8 circles from the bread and butter both sides. Place on a baking sheet and bake in the oven until golden.
- Chicken egg: 1 piece
- Pimento (pimiento): 30 g
- White sandwich (toast) bread: 4 pieces
- Unsalted butter: 8 tablespoons
2
In a small bowl, mix the anchovy fillet, the remaining butter, and chopped herbs. Spread the resulting butter on the pieces of bread. Slice the salami. Place a slice of salami, pimento pepper, and an egg on each piece of bread. The appetizer is ready. Enjoy your meal!
- Anchovy fillet: 2 pieces
- Unsalted butter: 8 tablespoons
- Chopped parsley: 3 tablespoons
- Cilantro: 3 tablespoons
- Tarragon: 1 tablespoon
- Spring onion: 35 g
- Salami: 8 pieces
- Pimento (pimiento): 30 g
- Chicken egg: 1 piece
