Cheese and Olive Canapes Recipe -
  • READY IN 15 mins

Cheese and Olive Canapes

Recipe by  

"Toasted French bread rounds are topped with a great mixture of stuffed olives, artichoke hearts, cheese, and herbs."

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Original recipe makes 2 dozen appetizers Change Servings
  • PREP

    15 mins

    15 mins


  1. Combine olives, artichoke hearts, cheese, thyme and pepper in a medium bowl; mix well. Cover and chill at least 1 hour or up to 24 hours before serving on toast or in endive spears. If desired, garnish each canape with an olive slice and a tiny thyme sprig.
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Reviews More Reviews

Sep 27, 2006

I made this as an appetizer at Thanksgiving. I used 1 cup black olives & 1 cup green olives. Used Alouette Garlic & Herb. Made it up the night before so the flavors would have a chance to meld. Then served in endives the next day. Was delish! Everyone loved them and couldn't get enough.

Dec 12, 2005

Thought it was a bit too salty. But very easy to whip up.


4 Ratings

Apr 05, 2007

Definitely a crowd pleaser! I used Alouette herb & garlic cheese. Simply delicious!

Dec 29, 2006

I found these to be easy and fast to prepare. I would suggest utilizing this recipe in instances where you are preparing multiple appetizers at once for a party or dinner, as these are not labor intensive. I found the tastes to be a bit overwhelming for me, but fans of green olives, really raved about the taste. Perhaps some grated asiago cheese might add some sharpness to cut back on salt? I brushed bread with olive oil to help brown. Very fast, easy and well recieved.


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  • Calories
  • 113 kcal
  • 6%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 358 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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