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Serves 4

Homemade canapes are an excellent accompaniment Jor drinks, or they can be served as an appetizer before dinner. The toasted-bread bases make these canapes satisfyingly crunchy - great Jor guests any time oj day.

  • 4 slices oj white bread, crusts
  • 1 tbsp mayonnaise
  • 1 or 2 scallion tops
  • 8 anchovy fillets, drained
  • 4 cooked peeled shrimp
  • 2 tbsp cream cheese
  • 2 scallion tops, very finely sliced
  • 4 capers
  • 1 tbsp butter
  • 2 slices of salami
  • 4 slices of dill pickle
  • 1 tbsp mayonnaise
  • 6 asparagus tips, cooked and drained
  • 2 slices of radish
  • a Jew parsley leaves to garnish


  1. Make the canape bases: toast the white bread lightly on both sides. Remove from the heat and leave to cool.
  2. Make the anchovy topping: spread 1 piece of toast with mayonnaise and cut into 4 squares. Cut the scallion tops into 4 pieces, then make vertical cuts to separate each piece into strands. Cut the anchovies in half and arrange in a lattice pattern on each square. Place a shrimp on top, and insert a scallion tassel through each shrimp.
  3. Make the cheese and scallion topping: spread 1 piece of toast with cream cheese and cut in~ 4 squares. Arrange the scallion slices diagonally across the cream cheese. Place a caper on each square.
  4. Make the salami topping: butter 1 piece of toast and cut into 4 rounds with a pastry cutter.
  5. Make the salami cones. Put 1 cone and 1 piece of pickle on each canape.
  6. Make the asparagus topping: spread 1 piece of toast with mayonnaise and cut into 4 squares. Halve the asparagus tips lengthwise. Halve the radish slices and cut away the centers to form 4 crescents. Put 3 halved asparagus tips on each square, arrange the radish on top, and garnish.

Making a salami cone

Cut each slice of salami in half, using a chefs knife. Roll each half to form a point at the straight end. Press to seal.