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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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An elegantly simple bite. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
6 slices bread |
6 capers |
6 anchovy fillets, well-drained and rolled |
butter (no substitutions) |
pimiento (optional) |
Directions:
1. Cut bread into attractive shapes and toast.
2. Spread with butter and place an anchovy on each piece.
3. On top of each, place a caper flower (made by opening out the petals of each caper with a sharp knife).
4. Cut a tiny piece of pimiento and place in center of the caper flower.
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