The bread for canapes should be cut oblong, diamond shaped, in rounds, or with a cutter that has a fluted edge. Another way is to cut the bread into delicate fingers, pile it log-cabin fashion, and garnish the centre with a stuffed olive.
If your anchovy paste is very salty, you can make anchovy butter and use it for canapés. To prepare anchovy butter, mix 1 tablespoon softened unsalted butter with 1 teaspoon anchovy paste. The actual amount of butter and anchovy paste will depend on number of canapés you want to prepare.
Cut the bread about one-quarter of an inch thick and two inches square (or round).
Spread with anchovy paste or anchovy butter.
Chop separately the yolks and whites of hard-boiled eggs and cover the canapés.
Divide canapés into quarters, with anchovies split in two lengthwise, and using yolks and whites in alternate quarters.
For each person take a thin slice toast covered with anchovy paste or anchovy butter.
On each toast, place whole egg which has been boiled four to five minutes, so that it can be pealed whole and the yolk is still soft.
Around the toast put tomato sauce.
Serve immediately.