Recipe Canapè Alle Olive Nere E Acciughe – Canapé With Black Olives And Anchovies

Canapé With Black Olives And Anchovies


  • 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 Canapè 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 placed 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

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at