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Black Cat Canapés

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Pillsbury Kitchens
Updated Oct 22, 2009
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Toast these feline dippers for our black-as-night kalamata olive spread.

Black Cat Canapés

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 7
  • Servings 30
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Ingredients

  • 30 slices (1/2 inch thick) white, rye or pumpernickel bread
  • Olive oil cooking spray
  • 1 large clove garlic, finely chopped
  • 1 cup pitted kalamata olives, drained, patted dry with paper towel, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon juice
  • 1/8 teaspoon pepper

Instructions

  • Step 
    1
    Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper or foil. Cut 30 cat shapes out of bread using 2 1/2- to 3-inch cat-shaped cookie cutter. (Discard or save excess bread for another use.) Place bread cats on cookie sheets. Spray with cooking spray; turn over. Spray other side with cooking spray.
  • Step 
    2
    Bake 3 to 4 minutes, turning once, until light golden brown. Cool 5 minutes
  • Step 
    3
    Meanwhile, in medium bowl, mix garlic, olives, olive oil, lemon juice and pepper.
  • Step 
    4
    Serve toasted bread with olive dip.

Nutrition

170 Calories
3 1/2g Total Fat
4g Protein
29g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
170
Calories from Fat
30
Total Fat
3 1/2g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
430mg
18%
Potassium
60mg
2%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
6%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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