RECIPE CANAPE’ ALLE OLIVE NERE E ACCIUGHE

Ingredients

  • 18 Greek style black olives, pitted
  • 1/2 cup freshly grated Parmigiano-Reggiano®
  • 1/4 cup sweet butter
  • 1 tablespoon anchovy paste
  • 12 slices of toasted bread, 1/2 inch thick, 3 to 4 inches wide
  • 1/2 sweet green pepper, cut lengthwise into strips

How to make Canape’ alle Olive nere e acciughe :

Put 12 black olives, Parmigiano-Reggiano, butter and anchovy paste in a food processor or blender.

Spread the mixture on the toasted bread slices and cut into triangles. Garnish by placing a halved black olive in the center and two thin slices of green and red pepper on either side of the olive.

Serves 4-6