Total Time
15mins
Prep 15 mins
Cook 0 mins

An elegantly simple bite. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

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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