Olive & Artichoke Canapés: Elegant Party Appetizer Recipe

This is less a strict recipe and more a simple idea for combining a few of my favourites into tasty vegan canapés. Use almond and chia toasties as a crisp base, spread a little zingy green olive tapenade on top, add marinated artichoke pieces from a jar, then finish with a drizzle of the reserved marinade or a touch of oil (truffle oil for a luxe twist) and a light sprinkling of nutty cheese or thyme leaves for garnish.

I love crisps and dips, but when entertaining I often want something a little more refined. These artichoke and olive canapés are ideal: minimal effort, maximum reward. The crunchy almond and chia toastie provides a nutty, textured base, the bright olive tapenade brings a salty zing, and soft marinated artichoke pieces balance everything with a mellow, tangy note. They’re quick to assemble and make an elegant, crowd-pleasing bite.

There are many topping possibilities — tomato and basil, goats’ cheese with caramelised onion chutney, or artichoke with truffle oil, for example. This combination of tapenade and artichoke on a crisp base is simple but addictive: the contrast of textures and flavours is what makes these canapés so moreish.

Basic Instructions

This is straightforward, but relies on two other components:

• Prepare the zingy green olive tapenade by blending the ingredients until smooth.
• Make the almond and chia toasties: blend, spread the mixture thinly on a baking sheet and bake until crisp.
• Assemble the canapés: spread tapenade on the toasties, top with drained, chopped marinated artichoke pieces, drizzle a little of the reserved marinade or oil, and finish with thyme leaves or a sprinkle of nutty cheese.

This is a summary. See the recipe card below for full details.

Making Ahead

You can make the tapenade a day or two in advance — it benefits from a few hours to mellow. The almond and chia toasties can be prepared up to a day ahead and stored in an airtight container to preserve their crispness. For best texture, spread the tapenade close to serving time: about 30 minutes before guests arrive is ideal. Assemble the artichokes and garnish just before serving.

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Olive and Artichoke Canapés

These little canapés are vegan, gluten-free and utterly moreish. They’re easy to prepare and always popular with guests.

Prep Time
10 mins

Cook Time
25 mins

Total Time
35 mins

Servings: 6 (as canapés)

Author: Camilla Sanderson

Ingredients

• 2 x almond and chia toasties (see recipe)
• ½ x portion of zingy green olive tapenade (see recipe)
• 1 jar marinated artichokes, drained and chopped (reserve some marinade for drizzling)
• 1 sprig thyme, leaves picked for garnish

Instructions

• Spread a thin layer of tapenade over each almond and chia toastie.
• Top evenly with chopped marinated artichoke pieces.
• Cut into bite-sized pieces if desired and arrange on a serving plate.
• Drizzle lightly with a little reserved artichoke marinade or oil and scatter picked thyme leaves over the canapés.

Notes

• Assemble no more than about 30 minutes before serving to keep the toasties crisp. The tapenade and toasties themselves can be made up to a day ahead.

If you enjoy this recipe, please leave a star rating on the recipe card!

More Recipes

If you like these canapés you may also enjoy other vegan and gluten-free nibbles and party recipes featured on the site.

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