The orange and olive canapés are perfect to serve as an appetizer or for buffets, especially during the holidays, to delight and surprise your guests. I made the canapés using shortcrust pastry, then garnished them with orange, anchovy fillets, and black olives. This recipe is inspired by a dish that my parents have always made: an appetizer composed of orange slices, anchovies, and homemade black olives. These canapés are characterized by a mix of particular and engaging flavors.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
Ingredients
- 1 roll Shortcrust pastry
- 1 Orange
- 20 fillets Anchovies
- 20 Black olives
- to taste Extra virgin olive oil
Tools
- Cookie Cutter
Preparation
To make the orange and olive canapés, roll out the shortcrust pastry, cut it with a round cutter of 3 inches in diameter, and obtain ten canapés.
Place the shortcrust pastry circles on a baking tray lined with parchment paper and bake in a preheated oven at 356°F for 10-15 minutes until golden brown.
Peel the orange and obtain 10 wedges. Drain the anchovy fillets and olives. In a bowl, combine these ingredients with a drizzle of extra virgin olive oil, mixing with a spoon to blend the ingredients together.
Once the shortcrust pastry canapés have been removed from the oven, let them cool and then garnish each canapé with an orange wedge, two anchovy fillets, and two olives.
Transfer the orange and olive canapés to a serving plate, serve with a fresh prosecco, and enjoy!
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