Ham and Asparagus Canapés

Pickle-and-Pimento Chicken Salad Sandwiches (center), Ham and Asparagus Canapés (lower right and upper left), Cheese Wafers (lower left and upper right)

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
  • 6 very thin slices white bread
  • 6 spears asparagus
  • 6 thin slices deli ham
  • 2 tablespoons ranch dressing
  • 12 fresh chives
  1. Using a serrated bread knife, cut 12 (2½x1-inch) rectangles from bread.
  2. 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.
  3. Preheat oven to 400°.
  4. Place asparagus spears on a rimmed baking sheet.
  5. Roast until crisp and tender, approximately 7 minutes. Let cool completely.
  6. Using a sharp paring knife, cut roasted asparagus spears in half crosswise.
  7. Using a sharp knife, cut ham into 12 (3x2½-inch) rectangles.
  8. 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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