Canapes Indienne

Ingredients

1 cup finely chopped cooked chicken
1/2 cup chutney
1/4 teaspoon salt dash pepper
2 tablespoons Roberts Butter, softened
dash curry powder
36 canape rounds
3 tablespoons chopped red or green peppers

Preparation

Blend chicken, chutney, salt and pepper together. Mix butter and curry powder thoroughly. Spread canape rounds with butter mixture. Top each with 1 1/2 teaspoons of chicken mixture. Garnish with peppers.

Yield: 3 dozen

For best results with canapes, spread bases with topping just before serving. Canapes prepared too far in advance can dry out and lose their appeal.