Repeat after me: "Canapes aren't just for guests, they're for us." Of course these will work for guests but why not shuffle the deck a little and present these as a first course for the family?
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| Pureed Black Olive Canapes | |
| 1 lb black, pitted olives (if you get Saracena or Taggiasca, ask for some extra oil in the container) 1 rib celery, diced (save the leaves, too) 2 garlic cloves, crushed Peel of half an orange 2 Tbsp. olive oil (not needed if you chose Saracena or Taggiasca olives) 1 cup dry white wine 4-8 small slices of toasted, whole wheat bread (Pane Integrale!) 1 small tomato, sliced Salt & pepper |
Repeat after me: "Canapes aren't just for guests, they're for us." Of course these will work for guests but why not shuffle the deck a little and present these as a first course for the family? In a skillet, cook the olives, celery, garlic, orange peel, salt & pepper until you like the taste of the mixture. Add the wine and evaporate it. Throw it all in a blender or Cuisinart and puree. Spread on toasted bread slices and garnish with tomato and celery leaves. |
| Posted by Pat on November 29, 2006 12:15 PM | |
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