Parsley and Black Olive Canape
by Tarla Dalal
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Added to 11 cookbooks
This recipe has been viewed 1460 times
Two star ingredients – black olives and parsley – are used smartly to make these canapés distinctly different and worthy of heavy praise!
While the olives are used as a topping, the parsley is mixed into a tongue-tickling spread with butter and chilli flakes. The overall effect is amazing – and instantly garners praise from the diner.
Serve the Parsley and Black Olive Canapé as a starter , but be ready with an awesome meal because this starter will raise the bars and set great expectations.
You can also try other parsley based recipes like Parsley Straws and Parsley and Garlic Loaf .
- Cut the bread slices into approx. 62 mm. (2 1/2") diameter rounds with a cookie cutter.
- Apply a little butter on each bread roundel.
- Place them on a greased baking tray and bake in pre-heated oven at 200°c (400°f) for 8 to 10 minutes.
- Spread a portion of the mixture on each toasted bread roundel, place 4 black olive slices over each toasted bread roundel and finally sprinkle a little chilli flakes evenly over it.
- Serve immediately.
Nutrient values per canape
|Vitamin A||152.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0.8 mg|
|Folic Acid||1.6 mcg|
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