📝 About This Recipe
This elegant appetizer celebrates the deep, earthy complexity of traditional pumpernickel bread, elevated by a luxurious, hand-whipped compound butter. The dark, malty notes of the rye are perfectly balanced by the brightness of fresh dill, chives, and a hint of lemon zest. Whether served as a sophisticated cocktail snack or a comforting starter, these rounds offer a delightful contrast of crunchy crust and velvety, herbaceous topping.
🥗 Ingredients
The Bread Base
- 1 loaf Pumpernickel bread (dense, dark cocktail loaf or baguette style, sliced into 1/2 inch rounds)
- 2 tablespoons Extra virgin olive oil (for light brushing)
- 1/2 teaspoon Flaky sea salt (Maldon or similar)
The Herbed Butter
- 1 cup Unsalted high-fat European butter (softened to room temperature)
- 3-4 cloves Roasted garlic (mashed into a smooth paste)
- 2 tablespoons Fresh dill (finely chopped)
- 2 tablespoons Fresh chives (minced)
- 1 tablespoon Fresh flat-leaf parsley (finely chopped)
- 1 teaspoon Lemon zest (from about half a lemon)
- 1/4 teaspoon Freshly cracked black pepper
- 1/4 teaspoon Fine sea salt (adjust to taste)
Optional Garnishes
- 3-4 pieces Radish (thinly sliced into translucent rounds)
- 1/4 cup Micro-greens (for a pop of color)
- 1 tablespoon Capers (drained and patted dry)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper for easy cleanup.
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2
Arrange the pumpernickel rounds in a single layer on the prepared baking sheet, ensuring they do not overlap.
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3
Lightly brush the tops of each bread round with a thin coating of extra virgin olive oil and sprinkle with a tiny pinch of flaky sea salt.
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4
Toast the bread in the oven for 6-8 minutes. You want the edges to be slightly crisp while the center remains somewhat tender.
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5
Remove the bread from the oven and transfer the rounds to a wire cooling rack. It is crucial they cool completely so the butter doesn't melt upon contact.
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6
While the bread cools, place the softened butter in a medium mixing bowl or the bowl of a stand mixer.
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7
Using a whisk or the paddle attachment, beat the butter on medium-high speed for 2-3 minutes until it becomes pale and fluffy.
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8
Add the mashed roasted garlic paste, lemon zest, fine sea salt, and black pepper to the butter. Beat for another 30 seconds to incorporate.
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9
Gently fold in the chopped dill, chives, and parsley using a rubber spatula. This ensures the herbs remain vibrant and don't bleed into the butter.
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10
Taste the butter and adjust the salt or lemon zest if needed; the flavor should be bright and savory.
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11
Once the pumpernickel rounds are cool, use a small offset spatula or a butter knife to spread a generous swirl of the herbed butter onto each round.
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12
For a professional finish, top each round with a thin slice of radish, a few capers, or a small sprig of micro-greens.
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13
Arrange the finished canapés on a wooden serving board or a slate platter and serve immediately.
💡 Chef's Tips
Always use high-quality European-style butter with at least 82% butterfat for the creamiest texture. Ensure your herbs are completely dry after washing before chopping to prevent the butter from becoming watery. If you don't have roasted garlic, you can use a tiny amount of grated raw garlic, but be careful as it is much more pungent. To make ahead, you can whip the butter up to 3 days in advance; just bring it back to room temperature before spreading. If the pumpernickel is very fresh and soft, you may skip the toasting step for a more traditional, chewy texture.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Sauvignon Blanc or an Austrian Grüner Veltliner. Serve alongside a smoked salmon platter with red onions and lemon wedges. Accompany with a chilled glass of vodka or a classic Gin Martini for a sophisticated cocktail hour. Include these on a charcuterie board with sharp cheddar, pickles, and cured meats. Top with a small piece of pickled herring for a truly authentic Nordic-inspired snack.