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
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
-
Step1Heat 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.
-
Step2Bake 3 to 4 minutes, turning once, until light golden brown. Cool 5 minutes
-
Step3Meanwhile, in medium bowl, mix garlic, olives, olive oil, lemon juice and pepper.
-
Step4Serve 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
2Tips from the
Pillsbury Kitchens
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