This is hardly a recipe really - it is a suggestion for combining some of my recipes to make these scrummy little vegan nibbles using my almond and chia toasties, spread with zingy green olive tapenade and topped with some marinated artichokes (from a jar) and perhaps a drizzle of oil (truffle oil if you're really fancy!) and a sprinkling of nutty cheese on top.
I am not ashamed to admit that I am a devoted crisps and dips fan. If you put a bowl of crisps next to me and a good dip, I have absolutely zero willpower and will happily munch my way through the whole bowl without even realising it! Now, since covid wreaked its havoc amongst us, I have been very aware of not wanting to serve food in a shared bowl or providing any opportunity for double-dipping. So, I decided that individual finger food bites were the way to go so that people can just take one and pop it in their mouths. There started my obsessive quest to find a crispy pita bread type base for canapés that would be quick and easy to make and sturdy enough to hold its own as a canapé with a topping.
There are of course endless ideas for toppings - tomato and basil, artichoke and truffle oil, goats cheese and caramelised onion chutney, etc. This is just one idea as something a little bit different and utterly moreish. The soft artichoke perfectly tempers the zingy tapenade on the crunchy almond and chia base. It is so tasty that I dare say, people who would usually turn their nose up at vegan dishes, would probably not even notice that it's vegan! So, go ahead, give these a whirl. They look a lot more impressive than the effort involved in making them!
This is a very simple recipe but does involve looking at two other of my recipes too...
- First you need to make the zingy green olive tapenade (just whizzing ingredients in a blender).
- Then you make the Chia and Almond Toasties (again, whizzing ingredients in a blender, then spreading on a baking sheet and baking - nothing too taxing).
- Then to put it all together, you spread the tapenade on the toasties, dot with artichoke chunks (straight from a jar!), drizzle on some oil and sprinkle with thyme leaves.
This is a summary only. Please see the printable recipe card at the bottom of this page for full instructions.
You can make the tapenade a day or two ahead (in fact, it does well having at least a couple of hours to mellow), and you can make the chia and almond toasties up to a day ahead. Try to spread the tapenade as close to the time of serving as possible since the moisture will make the toasties start to lose their crispiness. Up to 30 minutes before your guests arrive, you can spread the tapenade, distribute the artichokes, chop it up and serve onto the plate.
📖 Recipe 📖
Olive and Artichoke Canapés
- 2 x almond and chia toasties recipe
- ½ x zingy green olive tapenade recipe
- 1 x jar of marinated artichokes, drained (but keep the marinade for drizzling) and chopped
- 1 sprig thyme, leaves picked (for garnish)
- Spread the tapenade onto the almond and chia toasties.
- Distribute the chopped artichokes evenly over the tapenade.
- Chop into bite sized pieces and place artfully on a plate!
- Drizzle with a little of the marinade from the artichokes and some picked thyme leaves.
- Don't make this too far in advance as the tapenade may make the toasties go soggy. I would wait until about half an hour before your guests arrive. The tapenade and toasties can be made up to a day in advance though!
Did you make this recipe? Please leave a ⭐ star rating ⭐ on the recipe card!
If you like this recipe, you may like these other delicious vegan and gluten-free canapé recipes too:
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