Ingredients

• 6 slices homemade-type white bread
• 3 tablespoons unsalted butter, softened
• 12 thin round slices of small tomatoes
• 48 slices of ripe olives
• 12 cooked small shrimp
• 1/4 cup mayonnaise
• 1 tablespoon drained bottled horseradish
• 12 dill sprigs

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Instructions

1. Spread the bread with the butter, cut it into twelve 2-inch squares, and on it arrange decoratively the tomatoes, the olives, and the shrimp.
2. In a small bowl combine well the mayonnaise and the horseradish, dot the shrimp with the mixture, and garnish it with the dill.
3. The canapés may be made 30 minutes in advance and kept covered and chilled. Arrange the canapés on a platter.