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Bread - 16 (crusts removed, cut into triangles)
Peanut-butter - 1 1/2 cup
Butter - 450 g
Carrots - 1 cup (shredded)
Celery - 1 1/2 cup (finely chopped)
Salt - 2 tsp
Green olives (stuffed)


  • Set bread aside; save crusts for future bread stuffing. 
  • Mix rest of ingredients, except olives, to form smooth spread; spread onto each piece of bread. 
  • Top with stuffed green olive for colour; arrange on serving plate.
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