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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 10 |
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My Mom always made these for her big parties, and I loved helping create the cute little canapes. A natural for the fall season! Ingredients:
20 slices thin white bread |
3/4 cup mayonnaise |
1 (4 1/2 ounce) can deviled ham |
2 large hard-boiled eggs, peeled & chopped |
1 tablespoon dijon mustard |
paprika, for garnish |
Directions:
1. Cut each slice of bread with a 3 round cookie cutter. Flatten each bread round with a rolling pin, between sheets of waxed paper.
2. Spread flattened bread rounds on both sides with mayonaisse. Roll each one up to form a cornucopia shape, and secure with a toothpick. Place cornucopias onto a parchment-lined baking sheet.
3. Bake at 350%, for 12-15 minutes. Watch carefully to avoid burning. Remove toothpicks, and cool on wire racks.
4. Meanwhile, in a small bowl combine deviled ham, eggs, and mustard. Fill cooled cornucopias with ham mixture, and sprinkle lightly with paprika.
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