The ’20s roared in to America along with a burgeoning assortment of home-kitchen equipment: pop-up toasters, blenders, in-sink garbage disposals–and plenty of Prohibition partying. Canapes were all the rage at cocktail parties—especially canapes with olives or anchovies in them. This recipe—adapted a bit for our oughties (’00s) tastebuds—features both.
Makes 24 canapes
- 8 slices Pepperidge Farm “Very Thin” white or wheat bread
- 1, 3-oz jar anchovy-stuffed green olives, drained, rinsed
- 2 Tbsp minced onion
- 4 slices uncured bacon, cooked, drained and finely chopped
- 2 packages fat-free cream cheese (regular, low-fat or Neufchatel will also work)
- 1 tsp anchovy paste
- 1/2 tsp white pepper
- 1 Tbsp finely snipped flat-leaf parsley
- Thinly-sliced pimento-stuffed olives for garnish
- Make toasts: Lightly toast bread, cutting each slice into at least three small canape shapes with a sharp cookie or canape cutter. Note: toast that’s too dark will crumble when you try to cut it.
- Make filling: In a food processor, finely mince onion. Add anchovy-stuffed olives. Pulse. Add bacon, cream cheese, anchovy paste and pepper. Process until combined. Mix in finely snipped parsley. Important: Refrigerate mixture in a covered bowl for one or more hours.
- Assemble canapes: Using a pastry bag, pipe rosettes of mixture onto toasts. Top each with thin slice of pimiento-stuffed olive. Serve.