Home › The Waldorf Kitchen › Olive and Anchovy Canapes

Olive and Anchovy Canapes

Stone and peel some olives, being sure to keep their shape as much as possible; wash an equal number of anchovies and coil an anchovy around each olive. Cut as many rounds of bread as there are olives and toast them lightly on both sides; butter them while they are hot and put an olive on each. Spread a dish paper over a hot dish, arrange the toast on it, garnish with a border of fresh well-washed water-cresses, and serve. This dish is much used for luncheons,