Cheese and Olive Canapés

[Guest guest]

Cheese and Olive Canapés

 

1 1/2 quarts manzanilla stuffed olives, coarsely chopped

1 quart marinated artichoke hearts, drained and chopped

2 pounds soft cheese with herbs or sun dried tomato and basil spreadable cheese

1/2 cup chopped fresh thyme or 1 tablespoon dried

3/4 teaspoon freshly ground black pepper

12 dozen small toasted French bread rounds or endive spears

 

Combine olives, artichoke hearts, cheese, thyme and pepper in a medium bowl; mix

well.

Cover and chill at least 1 hour or up to 24 hours before serving on toast or in

endive spears.

If desired, garnish each canapé with an olive slice and a tiny thyme sprig.

Makes 12 dozen appetizers.