Anchovy Stuffed Olives On Toast

Ingredients

• 5 anchovy fillets
• 1 sprig parsley
• a few chives
• 1 slice Bermuda onion
• paprika
• 12 large olives
• 12 rounds bread (1.5 inch diameter, 1 inch thick)
• butter
• mayonnaise

Method

1. 1 Wash anchovies, remove fillets, and chop finely with parsley, chives, and onion. Pound in a mortar with paprika.
2. 2 Halve olives, remove stones, and fill each half with the anchovy mixture.
3. 3 Cut bread into rounds. Remove a crumb from the center of each round to make space.
4. 4 Sauté bread rounds in butter until golden on both sides. Drain on paper.
5. 5 Place a stuffed olive on each bread round and top with a little mayonnaise.