Artichoke-Tomato Canapés

Artichoke-Tomato Canapés
Artichoke-Tomato Canapés (middle right), Asian Shrimp and Bok Choy Slaw Canapés (lower left)

These tasty Artichoke-Tomato Canapés are full of flavor from fresh basil, oregano, mozzarella and Parmesan cheese, Campari tomato, and artichoke hearts. Pictured with Asian Shrimp and Bok Choy Slaw Canapés.

Artichoke-Tomato Canapés
Yield: 12
  • 1 (10.5-ounce) artisan pizza crust*
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon fresh ground pepper
  • ⅓ cup grated mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 12 slices Campari tomato
  • 1 (14.0-ounce) can baby artichoke hearts, drained
  • 12 fresh basil leaves
  1. Preheat oven to 400°.
  2. Line a rimmed baking sheet with parchment paper.
  3. Using a 2-inch fluted round cutter, cut 12 rounds from pizza crust, discarding scraps. Place rounds 2 inches apart on prepared baking sheet. Brush tops of rounds with olive oil. Sprinkle evenly with oregano and pepper. Sprinkle evenly with mozzarella cheese and Parmesan cheese. Top each with a tomato slice and an artichoke heart.
  4. Bake until edges of rounds are light golden brown and cheeses melt, 8 to 10 minutes.
  5. Garnish with fresh basil leaves, just before serving, if desired.

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