Ingredients
1 cup green olives with pimentos chopped, fine
1/2 cup black olives -- chopped fine
1/2 cup mayonnaise
3/4 cup parmesan cheese -- grated
2 dash tobasco sauce
1 garlic
1 butter
1 white bread
Directions
Mix olives, mayonnaise, cheese, and tobasco. Saute garlic in butter.
Remove crusts from bread. Cut bread into diamond or round shapes.
Toast one side of rounds of bread. Dip the other side in melted
garlic butter. Spread buttered side with olive mixture. Top each
piece with a slice of green olive, if desired. Bake at 350F for 10
minutes, or until bubbly. Can be frozen before baking.
The canapes can also be formed into mini-quiches by cutting pie crust
pastry into rounds, placing in mini-muffin tins, brushing with a small
amount of garlic butter (don't overdo it), and filling with olive
mixture. Bake at 350F until bubbly.
Servings: 50 servings
Chopped Olive & Cheese Canapes Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Fruit
The History of Recipes
Written cooking instructions as a concept can be observed far back into history, certainly as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that is, sadly, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, is a series of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. During the time of the Romans a roman called Apicius wrote a number of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. He also recounts how the cooks of his times used a good variety of herbs and spices, including some familiar names like basil, rue and dill. Moving our culinary historical trip onwards, we find a couple of recipe books which appeared in the fourteenth century - a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of meals on the menus of the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from the East, including spices like coriander, parsley, and basil. These new foods and tastes created an outbreak in recipe manuscripts, some of which are now in academic collections. Over the next few hundred years, the powerful and rich houses competed to serve the most exotic meals, and as a result the best chefs and their recipes were highly sought after. However, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the 1900s, cook books were highly popular mostly as a result of increased literacy, people having increased spare time and being a little richer. The arrival of TV gave us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Chopped Olive & Cheese Canapes recipe.
