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1920's-style Green Olive Canapes

The '20s roared in 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.

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Makes 24 canapes
For toasts
  • 8 slices Pepperidge Farm "Very Thin" white or wheat bread
For Filling:
  • 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
Instructions
  1. 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.
  2. 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.
  3. Using a pastry bag, pipe rosettes of mixture onto toasts. Top each with thin slice of pimiento-stuffed olive. Serve.

This canape-topper also works well as a vegetable dip! One thing to note: because it contains raw, grated onion, this mixture needs to mellow for at least an hour before you pipe it on canapes or serve it with dippers--otherwise, the onion flavor is too sharp.

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