Canapes made using bread as the base were a popular appetizer a hundred years ago. I was intrigued by a recipe for Grated Cheese Canapes in a 1922 cookbook. Rounds of thin-sliced bread were spread with mustard then topped with grated cheese and chopped olives. The tangy mustard combined nicely with the slight saltiness of the cheese and olives to make a lovely hors d’oeuvre.
Here’s the original recipe:
A hundred years ago did the term “French mustard” refer to a yellow mustard or a dijon-style mustard? I googled it discovered that French’s Mustard was introduced at the 1904 St. Louis World’s Fair – but that is a brand and not exactly a type of mustard. In the end, I decided to use a dijon-style mustard, but am not sure that was commonly available in the United States in 1922.
Here’s the updated recipe for modern cooks:
Grated Cheese Canapes
6 slices of thinly sliced bread (assumes 2 rounds per slice) (I used white bread.)
approximately 2 tablespoons French mustard (I used a Dijon mustard.)
approximately 3/4 cup finely grated cheese (I used cheddar cheese.)
approximately 1/2 cup stuffed olives, finely chopped
Cut the bread into rounds that are 2 – 2 1/2 inches in diameter. Thinly spread French mustard on the rounds. Top with grated cheese and chopped olives; sprinkle with paprika.