TOMATO CANAPES WITH PANCETTA

Canapes were all the rage in appetisers of the early to mid 1900's. White bread, especially when it became a commodity able to be purchased in a bag, was the entertainers staple. The bread was best, apparently, when used once stale. I suppose it was easier to cut into fancy shapes. I have never in my life seen a canape served at a party...or have I? I imagine a chat with Irma Rombauer about hor's doeuvres. I bring up the party classic - Bruschetta - as if she may never have heard of such a thing. She retorts with good humor " Oh, you mean toasted canapes?" Yes. I do. In her 1943 edition of Joy of Cooking, Ms.Rombauer suggests that one place a slice of tomato seasoned with salt, pepper, and paprika on a piece of buttered bread topped with a thin slice of bacon toasted under the broiler as an hors doeuvre suggestion. The following is my interpretation of her classic pre Bruschetta.

TOMATO CANAPES WITH PANCETTA

1 WHOLE WHEAT BAGUETTE SLICED DIAGONNALY 1/2" SLICES

OLIVE OIL

2 MEDIUM SLICED TOMATOES

18-20 THIN SLICES OF PANCETTA

COARSELY CHOPPED BASIL, PARSLEY, OR CELERY LEAVES TO GARNISH

Brush both sides of the bread with the olive oil.

Place a slice of tomato on each slice of bread.

Place a thin slice on Pancetta on each tomato, but let it drape -don't lay it flat.

Place under the broiler until the bread browns slightly.