Cheese and Olive Canapes

4 Reviews Add a Pic
  • Prep

    15 m
  • Ready In

    15 m
Recipe by  Lindsay® Olives

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

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Adjust Servings

Original recipe yields 2 dozen appetizers



  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 (4)

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Undomesticated Goddess

Undomesticated Goddess

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.



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

Bethie Jo

Bethie Jo

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

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Amount Per Serving (24 total)

  • Calories
  • 113 cal
  • 6%
  • Fat
  • 3.8 g
  • 6%
  • Carbs
  • 15.7 g
  • 5%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 358 mg
  • 14%

Based on a 2,000 calorie diet



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