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Octopus Crostini

From Italian Cooking and Living, October/November 2003

  • 6 ounces canned octopus, drained
  • 1 stalk celery
  • juice of 1 lemon
  • extra-virgin olive oil
  • salt and freshly ground pepper
  • 1 loaf cocktail-size bread, sliced 1/4-inch thick fresh
  • dill for garnish
  • 1/4 each yellow and red bell pepper, seeds and inner white ribbing removed, diced

Dice the octopus meat, and place it in a bowl. Finely chop the celery, and add it to the octopus. Add the lemon juice and olive oil, and season with salt and pepper. Mix well. Lightly toast the slices of bread, and top each slice with some of this mixture. Garnish with dill and the bell peppers. Serves 4

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