Tangerine, Tapenade, and Goat Cheese Canapés

Tangerine, Tapenade, and Goat Cheese Canapés

These Tangerine, Tapenade, and Goat Cheese Canapés are full of citrus flavor with orange zest, fresh orange juice, and orange blossom water.

Tangerine, Tapenade, and Goat Cheese Canapés
Yield: 24 canapés • Preparation: 15 minutes • Refrigerate: 4 hours
  • 1 cup whole, pitted green olives*
  • 1 tablespoon chopped parsley
  • 1 teaspoon minced capers
  • ¼ teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1 teaspoon fresh orange zest
  • 2 tablespoons fresh orange juice
  • ¼ teaspoon orange blossom water (optional)
  • 6 slices firm wheat or multigrain sandwich bread
  • 4 ounces goat cheese, at room temperature
  • 2 tablespoons heavy whipping cream
  • 24 sections tangerine
  1. Place olives in the work bowl of a food processor, and pulse until finely chopped. Transfer chopped olives to a small bowl.
  2. Add parsley, capers, garlic, olive oil, zest, juice, and orange blossom water to olives, stirring to combine. Cover, and refrigerate for 4 hours.
  3. Using a serrated knife, remove crusts from bread. Cut each slice diagonally into 4 triangles. Set aside.
  4. In a small bowl, combine goat cheese and cream, stirring until smooth and creamy.
  5. Divide goat-cheese mixture among bread triangles, spreading to cover. Top each triangle with 1 teaspoon tapenade and a tangerine section. Cover, and refrigerate for up to 2 hours until ready to serve.
*Look for these in the deli section of most supermarkets.


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