Egg And Olive Canapes
|Pitted ripe olives||1⁄2 Cup (8 tbs)|
|Hard boiled eggs||6|
|Lime juice/Fresh lemon juice||1 Teaspoon|
|Ground black pepper||To Taste|
|Sea salt||To Taste|
|Whole wheat bread slices||6|
Mash all ingredients except bread together, until mixture is smooth.
Trim crust from thin slices of whole wheat bread.
Cut each slice of bread into four small squares and toast in a slow oven.
Spread squares with egg and olive mixture; garnish with criss-cross of very thin slices of pimento.