Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 16 canap;és
Ingredients
sixteen 1/4-inch-thick slices of seedless cucumber
8 teaspoons tapenade, olivada, or other black olive paste (available at specialty foods shops and some supermarkets)
32 julienne strips of drained bottled roasted red pepper, each about 1 inch long
16 flat-leafed parsley leaves
Preparation
In the center of each cucumber slice put 1/2 teaspoon of the tapenade, drape 2 of the pepper strips in an X over it, and garnish each canapé with a parsley leaf. The canapés may be made 30 minutes in advance and kept covered and chilled.
