Stuffed-Olive Canapes

Frpm Pixabay

Need to:

• 1 loaf sliced bread
• Butter
• 5 ounces (140 g) cream cheese, softened
• 1/8 teaspoon freshly ground pepper
• 1/4 teaspoon celery salt
• 1/4 teaspoon lemon juice
• 1/4 teaspoon cream
• 1 bunch parsley
• 1 can pitted black olives, drained
• 1 small bottle pitted green olives

Preheat broiler.

Dip 1 1/2-inch (3-4 cm) fluted cookie cutter in water; cut 24 rounds from bread slices. Wet cutter several times while cutting bread. Spread both sides of each bread round with butter. Place rounds on large baking sheet. Broil on each side until lightly browned. Reduce oven temperature to 225F (110 C). Bake rounds until they are crisp and dry croutons.

Blend cream cheese with fork until fluffy. Stir in pepper, celery salt, and lemon juice, and cream until smooth. Stir in additional cream, if cream cheese mixture is too stiff for easy spreading.

Remove stems from parsley; chop leaves fine.

Spread 1 side of each crouton with cream-cheese mixture.

Spoon remaining cream-cheese mixture into pastry bag fitted with medium-size star tube. Pipe small dot of cream-cheese mixture in center of each crouton. Place olives securely in creamcheese mixture. Pipe a rosette into and on top of each olive.

Cut remaining olives into petal shapes; insert into stuffed olives. Sprinkle parsley thickly onto each crouton base. These can be chilled a short time until ready to serve. Too long a period of refrigeration will cause croutons to become soggy. Yield 24. 

Bon Appetit!

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From Pinterest: Betty Crocker