Recipes

Cheese and Olive Canapes

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At a Glance:

Makes:

12

Ingredients:

1-1/2 quarts Lindsay® Pimiento Stuffed Spanish Manzanilla Stuffed Olives, coarsely chopped
1 quart (1-1/2 lbs.) marinated artichoke hearts, drained and chopped
2 lbs. soft cheese with herbs or sun dried tomato and basil spreadable cheese
1/2 cup chopped fresh thyme (or 1 tablespoon dried)
3/4 teaspoon freshly ground black pepper
12 dozen small toasted French bread rounds or endive spears

Directions:

Combine olives, artichoke hearts, cheese, thyme and pepper in a medium bowl; mix well. Cover and chill at least 1 hour or up to 24 hours before serving on toast or in endive spears. Makes 12 dozen appetizers.

If desired, garnish each canapé with an olive slice and a tiny thyme sprig. Makes 12 dozen appetizers.

Nutrients Per Serving:

Calories: 65
Calories from fat: 36
Total fat: 4g
Monounsaturated fat: 1g
Cholesterol: 7mg
Sodium: 150mg
Total Carbohydrates: 6g
Dietary fiber: 1Pg
Protein: 2g