French Ham, Dijon and Cornichon Canapes With Fresh Thyme

“Tasty toast triangles of classic French ham with sweet butter, accented with a hint of Dijon, cornichons and fresh thyme. Adapted from a Francine Segan recipe from one of her cookbooks.”
READY IN:
15mins
SERVES:
24
YIELD:
24 Ham Canapes
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter the bread and top each slice with ham. Using a very sharp knife, cut off the crusts. Cut the sandwiches in half diagonally to create 2 triangles and then in half again diagonally, creating a total of 4 triangles per slice.
  2. Top each triangle with a tiny dollop of mustard and a cornichon slice, and add a tiny sprig of fresh thyme.

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