- 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
- 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 canapé with a parsley leaf. The canapés may be made 30 minutes in advance and kept covered and chilled.