Valentina Harris' veggie canapes are full of flavour and very moreish.


  • 1 loaf ciabatta, sliced thinly and toasted lightly

  • 2 ½  tablespoons extra virgin olive oil

  • 1 jar tapenade

  • 2 ½ tbsp extra virgin olive oil

  • Cold water

  • 2 bulbs fennel, sliced thinly, then chopped

  • Sea salt and freshly milled black pepper

  • 1 small red pepper, washed and de-seeded, cubed very finely

  • sprigs of fresh flat leaf parsley, to garnish


  • 1.

    Brush all the toasted bread slices lightly with about half the olive oil. 

  • 2.

    Spread each slice with the tapenade.

  • 3.

    Put the finely sliced and chopped fennel into a frying pan with the rest of the oil and a little cold water. Braise slowly, stirring frequently, until soft and cooked through.  Season with a little salt and pepper, drain off any excess liquid, and then carefully place a small mound of braised fennel on top of each slice, making sure that the tapenade shows up all the way around. 

  • 4.

    Top with a few cubes of raw red pepper, an olive and a fresh flat leaf parsley leaf.  Serve at once.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings