Cucumber Tapenade Canapes

• sixteen 1/4-inch-thick slices of seedless cucumber
• 8 teaspoons tapenade, olivada, or other black olive paste (available at specialty foods shops and some supermarkets)
• 32 julienne strips of drained bottled roasted red pepper, each about 1 inch long
• 16 flat-leafed parsley leaves

1. In the center of each cucumber slice put 1/2 teaspoon of the tapenade, drape 2 of the pepper strips in an X over it, and garnish each canape with a parsley leaf.
2. The canapes may be made 30 minutes in advance and kept covered and chilled.

cucumber, tapenade, julienne strips, parsley

Taken from www.epicurious.com/recipes/food/views/cucumber-tapenade-canapes-10977 (may not work)