Black Olive Tapenade Philadelphia and Slow Roasted Cherry Tomato Canapes
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  • Prep time 20 '
  • Total time 380 '


  • 75 g pitted Kalamata olives
  • 1 clove garlic
  • 2 lemons (juice and zest of)
  • 1 tsp capers
  • 2 anchovy fillets
  • 20 g chopped flat leaf parsley
  • 40 ml extra virgin olive oil
  • black pepper
  • 150 g Philadelphia Original
  • 15 cherry tomatoes
  • 1 tsp dried oregano
  • 0.5 tsp sugar
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 25 canape bases such as seasame crackers


  • Set the oven to 100 °C. Slice the tomatoes in half and place on a tray cut side up. Sprinkle with sugar, salt and oregano. Drizzle with olive oil and allow to dry out in the oven for 5-6 hours.
  • Place all the ingredients for the tapenade except the Philadelphia and blitz until everything is finely chopped and combined. Fold into the Philadelphia and spread onto canapé bases. Top with the dried tomatoes and a spring of baby basil.


Nutritional Information

Typical values Per Recipe
Energy 5339.0 kj
Energy 1275.0 kcal
Fat 115.0 g
Carb 42.5 g
Protein 20.0 g
Saturated fat 35.0 g
Salt 6.3 g
Dietary fibre 10.0 g
Sugars 15.0 g
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