|Sandwich bread loaf||1 Pound (Unsliced)|
|Herb butter||1 Tablespoon|
|Alfalfa sprouts||1 Tablespoon|
|Ripe olive slices||1 Cup (16 tbs)|
|Smoked salmon/Cherry tomato slices||5 Ounce|
|Dill/Parsley sprig||1 Tablespoon|
Trim crust from loaf of bread, making bread an even rectangle.
Slice bread horizontally into 7 (3/8-inch-thick) slices.
Spread a very thin layer of Tomato Butter over one side of 3 or 4 bread slices, spread a very thin layer of Herb Butter over one side of remaining bread slices.
Spoon remaining Tomato Butter into a decorating bag fitted with metal pipe a small border along the long sides of each piece spread with Tomato Butter.
Repeat piping with remaining Herb Butter on remaining bread.
Place bread slices on baking sheets, and cover loosely with plastic wrap.
Chill at least 30 minutes or until ready to serve.
Just before serving, slice each portion of bread spread with Tomato Butter into 8 triangles, slice each portion of bread spread with Herb Butter into 7 rectangles.
Garnish Tomato Butter canapes with alfalfa sprouts and ripe olive slices.
Garnish Herb Butter canapes with tiny rolls of smoked salmon and dill sprigs.