Main Page
Fast and tasty
Canapes with olives and cheese on skewers

Olive and Cheese Canapés on Skewers

Not just pretty, but a really tasty appetizer too! These tiny but very refined canapés are perfect with spirits like cognac, brandy, or rum. I'd say they have an explosive flavor. The way all the ingredients come together is intriguing — no one will be left indifferent!

Pirko Rita

Recipe author

Canapes with olives and cheese on skewers

Composition / ingredients

Servings:

Hard cheese

Olives

Lemons

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 7 g

Fats 52 % 12 g

Carbohydrates 17 % 4 g

152 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

To make this wonderful appetizer, pick the right cheese. Hard cheese pairs best with olives and lemon, so go with that. It's even better if the cheese is on the sharp side, but you can use a milder, milkier one too. Cut the cheese into cubes — not too big (about 1 cm × 1 cm, no larger than 1.5 cm), since the olives themselves are small. That looks nicer, and the cheese won't overpower the other flavors.
Step 2:

Use pitted olives. Open the jar of olives and lift out the amount you need with a slotted spoon. Set the olives on a paper towel to let the excess liquid drain off, so it won't spoil the look of the dish later. If you like, you can use stuffed olives — with pepper, or even anchovy.
Step 3:

Pour boiling water over the lemon and wipe it dry. Then slice it thinly into rounds. Cut the rounds in half to make lemon half-moons. The lemon pieces must be sliced thin so they bend well and can be threaded onto the skewers without trouble.
Step 4:

Now start assembling the canapés. Use skewers, or ordinary toothpicks if you don't have any. Thread each lemon half-moon onto the skewer through both corners, so the lemon takes on a sail-like shape.
Step 5:

After the lemon, thread a green olive onto each skewer, then top each with a piece of cheese. While the lemon and olives can be swapped, the cheese cannot — it must go on last, since its square shape and firmness make it stable, unlike the other ingredients. The canapés are ready.

Since these canapés are so simple and quick to make, I'd advise against preparing them ahead of time, as canapés tend to dry out and lose their appeal in both looks and taste. It's best to prep everything for assembly in advance and store the components separately (in different containers) in the refrigerator, so all that's left later is to put them together — which takes 5–7 minutes, no more.