Beautiful Spring Canapés

A marble appetizer tray of 8 canapés in 3 different styles.

4.58 from 14 votes

These perfectly easy canapés can be made ahead of time, are served cold, and are simply perfect for a fancy Spring or Summer celebration!

Prep Time15

Assembly20

Total Time35

Course: Appetizer

Cuisine: International

Servings: canapés

Calories: 133kcal

Author: Genevieve Morrison

Ingredients

For the Olive Tapenade

¾ cup kalamata olives - pitted

For the Pesto

1 cup fresh basil leaves
3 tbsp. parmesan cheese - fresh-grated
3 tbsp. olive oil
2 tsp. white balsamic vinegar
2 tbsp. pine nuts - or pumpkin seeds (pepitas)

For the Canapés

1 loaf butter bread - or white bread
4 radishes - small to medium
8 multi-colored cherry tomatoes - small
1 cucumber - small
1 tbsp. capers
sprouts - a small bunch
8 chives
8 slices
prosciutto
8 tsp. chive cream cheese

US Customary - Metric

Instructions

Make your olive tapenade. In a food processor, simply add ¾ cup of pitted kalamata olives and process for about 15-20 seconds. Watch it carefully. You don’t want it to be a consistency of pâté, It’s nice when it has a bit of texture.
Make your pesto. In a food processor, add 1 cup of fresh basil leaves (without stems), 3 tbsp. fresh-grated parmesan cheese, 3 tbsp. olive oil, 2 tsp. white balsamic vinegar and 2 tbsp. of pine nuts (or pepitas). Process until well-chopped and almost creamy. This should yield about 4 tbsp. of pesto. Make sure to cover your pesto while you prepare your other ingredients or it will start to dry out.
Make your bread base. Use a cookie cutter to cut perfect squares or circles out of each slice without the crusts. You’ll want to cut 24 perfect little pieces. Toast for 10 minutes at 250 F. You want them to be dried out a bit so they're a little crunchy.
Chop your radishes. You’ll only require about 3-4 small-medium size radishes for all the canapés if you cut them into nice and slices. Slice your cherry tomatoes. You’ll only require about 8 tomatoes. Choose the tiniest ones in the bunch and slice them nice and thin. Slice your cucumber. You’ll only require about 4-5 slices of cucumber. Slice each piece into tiny slices, the same as your radishes.
Create your pesto canapés. Add a small amount of pesto to the breads with a knife. Top them carefully with your veggies and a few capers, and line them up on your tray.
Create your tapenade canapés. Add a nice helping of tapenade to the breads with a small spoon or knife. Top them with veggies and a small chive and line them up on your tray.
Make your beautiful rose canapés. Add a nice helping of chive cream cheese to the remaining breads. Fold the prosciutto in half and simply roll into a rose. Place it in the center of the bread and cream cheese. Add a few sprouts to the side of the rose by pressing them into the cream cheese. Line them up on your tray.

Notes

To make these canapés, you'll require:

Food processor
Cutting board
Sharp knife
Square or round cookie cutter

They can be assembled up to 2 hours before serving if they're stored in a container with a secure lid in the fridge. You don’t want to make them any more than 2 hours in advance because the bread will start to become a bit soggy.

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