Kalamata Tapenade with Datterini Tomato & Feta Canapes

I am a huge proponent of good ingredients in whatever form these come. I often use produce from Odysea jars because whatever the source product is, I know is of the best quality I can find in the UK. Here the little tomatoes have been semi-dried and have been flavoured with garlic and herbs. This jar of yumminess saves both labour and electricity.

All that is required for these quick canapes is to make a base of your favourite bread, drain the tomatoes and cut some feta in small cubes.  Here, it is a case of the ingredients speaking for themselves. You only use small amounts of everything so the jars go a long way.


Your favourite bread

2 tbsp Extra Virgin Olive Oil

1 jar of Odysea Semi-dried Datterini tomatoes

1 jar Odysea Kalamata Olive Meze

A small piece of Odysea Feta Cheese

Fresh oregano, basil or marjoram to serve


  1. Slice the bread and use a cutter to make desired shapes.
  2. Lay the bread pieces onto a baking sheet, brush with the extra virgin olive oil and dry in the oven at 140C for 10-15 minutes depending on thickness. The crispy bread will keep in an airtight container for at least three days.
  3. Spoon some Kalamata olive meze to a piping bag. Use a colander to drain in a bowl, reserving the oil so as to return to the jar with any left-over tomatoes.
  4. Chill a slice of feta in the freezer for 10-15 minutes. This will stop it from crumbling when cut.
  5. Slice the feta 0.5cm thick and cut again to get perfect little cubes.
  6. Pipe some Kalamata olive meze onto each canape base, add a drained little tomato next to it and a cube of feta.
  7. Add a herb leaf and serve.