Canapés à la Provençale

Name: Canapés à la Provençale
Cuisine: French
Ingredients: 9 salted anchovy fillets, rinsed and cut in half; Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste; Eighteen ¼-inch-thick slices French baguette; 2 teaspoons finely chopped fresh parsley leaves; ¼ cup finely chopped onion; ½ cup fresh bread crumbs; 3 medium-size ripe tomatoes, cut in half, seeds squeezed out, grated against the largest holes of a grater, and skin discarded; 1 garlic clove, finely chopped; 18 pitted black olives; 3 tablespoons unsalted butter, plus softened butter for spreading; 3 tablespoons unsalted butter, plus softened butter for spreading

Preparation info

Makes
18
Canapés

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

These delicious morsels will remind you of a gay time by the shore in some little coastal village of Provence. They should be eaten relatively hot.

Ingredients

18 pitted black olives
3 tablespoons unsalted butter, plus softened butter for spreading
½

Europe
France
Starter
Fish course
Pescatarian

Method

Bring a saucepan of water to a boil and cook the olives for 2 minutes to remove any salty or briny taste. Drain, cut each in half, and set aside.
In a medium-size skillet, melt 2 tablespoons of the butter over medium heat, then brown the bread crumbs, 4 to 5 minutes, stirring. Remove from the pan and set aside.
In the same skillet, melt the remaining