18 Greek style black olives, pitted
1/2 cup freshly grated Parmigiano-Reggiano®
1/4 cup sweet butter
1 tablespoon anchovy paste
12 slices of toasted bread, 1/2 inch thick, 3 to 4 inches
wide
1/2 sweet green pepper, cut lengthwise into strips
Put 12 black olives, Parmigiano-Reggiano, butter and anchovy paste in a food processor or blender.
Spread the mixture on the toasted bread slices and cut into triangles. Garnish by placing a halved black olive in the center and two thin slices of green and red pepper on either side of the olive.
