Salami-Egg Canapés
Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal's Neue Cuisine, which celebrates Austrian art and recipes like this. More Hors d'Oeuvres
September 2011
Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal's Neue Cuisine, which celebrates Austrian art and recipes like this. More Hors d'Oeuvres
These are delicious, and impressive-looking when garnished beautifully. We found that the toast squares work best when the bread is pre-cut into squares, and then broiled. Don't undertoast them (or cut them excessively thin), or else they will go soft more easily when the salami-egg mixture is spread on them.
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