Rolled Anchovy Canapés

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

• Ready In: 15 mins
• Yields: 6 canapés

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.