These classic Ham and Cheese Canapés are a great addition to your tea menus. Pictured with Pickle-and-Pimento Chicken Salad Sandwiches and Cheese Wafers.
Ham and Asparagus Canapés
Makes 12
Ingredients
- 6 very thin slices white bread
- 6 spears asparagus
- 6 thin slices deli ham
- 2 tablespoons ranch dressing
- 12 fresh chives
Instructions
- Using a serrated bread knife, cut 12 (2½x1-inch) rectangles from bread.
- Heat a large nonstick sauté pan over medium-high heat. Add bread rectangles, and toast both sides of bread until golden brown. Remove from pan, and let cool completely.
- Preheat oven to 400°.
- Place asparagus spears on a rimmed baking sheet.
- Roast until crisp and tender, approximately 7 minutes. Let cool completely.
- Using a sharp paring knife, cut roasted asparagus spears in half crosswise.
- Using a sharp knife, cut ham into 12 (3x2½-inch) rectangles.
- Spread a thin layer of ranch dressing onto one side of toasted bread rectangles. Ruffle ham pieces to fit on bread rectangles. Top each canapé with a cut asparagus spear. Tie a chive around each canapé, trimming ends as needed.
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