Categories: Appetizers- Snacks

Ingredients

• 1 each red and green bell pepper, seeded and finely chopped
• 1/4 cup olive oil, divided
• 1 lb. cauliflower, cut in small florets
• 8 oz. small fresh white button mushrooms, halved
• 2 cans (6 oz.) small pitted black olives, halved
• 1 jar (10 oz.) pimento-stuffed green olives, halved
• 1 lb. frozen pearl onions, thawed
• 1 can (14.5 oz.) cut whole green beans
• 1 jar (10 oz.) cornichons or tiny dill pickles, drained
• 2 cups catsup
• 1/4 cup white vinegar
• 2 tsp. anchovy paste
• 12 oz. Alaska Surimi Seafood
• Salt and pepper, to taste
• 1 French bread baguette, sliced and toasted

Directions

1. In large nonstick pan, saute bell peppers in 1 Tbsp. olive oil until tender. Microwave cauliflower on medium-high heat or steam until crisp-tender, about 2 minutes; add to peppers.
2. Stir in mushrooms, olives, onions, beans and cornichons. Blend together catsup, vinegar, remaining olive oil, and anchovy paste. Pour over vegetables in pan. Simmer 5 minutes. Add Alaska Surimi Seafood chunks; season to taste with salt and pepper.
3. Cool to room temperature then refrigerate one hour or until chilled. Serve with bread slices.

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