Recipe information
Yield
makes 2 dozen
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
6 tablespoons peach or apricot chutney
24 thin slices black or pumpernickel bread
1 pound smoked duck breasts, trimmed of fat, very thinly sliced
1 bunch watercress, cleaned and trimmed
Preparation
Step 1
In the bowl of a food processor fitted with the plastic blade, combine the butter and chutney; pulse until well combined.
Step 2
Thinly spread chutney butter on 2 bread slices. Cover 1 slice with thin layers of duck and watercress; top with the other bread slice. Use a serrated knife to trim the crusts and cut into 2 triangles. Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
Buy the full book from Amazon.
