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Title: Polenta Canapés

1 C pitted kalamata olives
1/4 C marinated sun-dried tomatoes, and 1/2 t marinade
1 - large clove garlic, finely chopped
0 - ground black pepper
1 - pkg. cooked polenta (18 oz.)
9 - small pimiento stuffed green olives, halved

Preheat the oven to 350° F. Lightly oil a baking sheet and set aside.

In a food processor fitted with the knife blade, process the black olives, tomatoes, reserved marinade, garlic, and black pepper until a smooth paste forms.

Cut the polenta into 18 slices, about 1/3 inch in thickness. Arrange on the prepared baking sheet and spread each slice with equal portions of the olive mixture. Top each with half a green olive. Bake 30 minutes and serve hot.

From Vegan Italiano
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