Artichoke crown canapés with black olive tapenade and goat cheese


4 people

15 minutes

Easy difficulty

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Ingredients for 4 canapés

4 Cynara Artichoke Crowns

¼ baguette

½ cup black olives, pitted and drained and roughly chopped

¼ garlic clove, minced

1 tablespoon capers

1 tablespoon fresh lemon juice

2 tablespoons extra virgin olive oil

½ filet of anchovy (optional)

¼ cup red chili threads

¼ cup fresh goat cheese

Start by diagonally slicing the baguette into ¼ inch pieces. Toast lightly and upon removal add a touch of olive oil. To prepare the black olive tapenade combine the black olives, garlic clove, capers, fresh lemon juice, extra virgin olive oil and anchovy filet in a mortar. Use the pestle to pound the ingredients into a chunky paste. Alternatively, a food processor or blender can be used to prepare a smoother tapenade.

On one side of each of the toasted baguettes, place a Cynara Artichoke Crown, with the crowns facing up. Add a spoonful of the tapenade in the artichoke crown, as if it were a cup. Add some of the fresh goat cheese to the opposite side of the toast. Repeat with the remaining toasts. Finish each canapé with a splash of extra virgin olive oil and top with a pinch of the red chili threads for a dramatic presentation.


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