- Prep Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- 16 Alessi Mini Cannoli Shells
- 3 tablespoons Alessi Extra Virgin Olive Oil
- 2 tablespoons pepper spice blend
- 16 Vigo Calamata Olives
- 1 cup smoked fish spread
Preheat oven to 300 degrees F.
Place cannoli shells on a baking sheet and brush cannolis with olive oil. Sprinkle the spice over the top.
Bake for 5 minutes then let cool.
Place one calamata olive in each of the shells and then with a small spoon, fill the shells on both side with the fish spread.