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Print this Recipe    Olive Canapes

Black Olive and Anchovy Canapes

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 each, sweet green and red pepper, cut lengthwise into strips

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.

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