Bacon and Olive Canapés
Yields 24
Bacon and Olive Canapés. Learn how to make our Bacon and Olive Canapés today. Makes a great snack or appetizer.
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Prep Time
25 min
Cook Time
5 min
Total Time
30 min
Prep Time
25 min
Cook Time
5 min
Total Time
30 min
  1. ½ cup ripe tomatoes, seeded and minced
  2. ½ cup hard-cooked eggs, coarsely chopped
  3. ¼ cup fresh basil leaves, finely chopped
  4. 4 ounces cream cheese, softened
  5. 1 tablespoon sour cream
  6. 1 tablespoon mayonnaise
  7. ¼ cup pimiento stuffed olives, chopped
  8. ¼ bacon, cooked and crumbled
  9. pinch of pepper
  10. fine salt to taste
  11. 8 slices white bread, crusts trimmed
  1. Combine together tomatoes, eggs and basil leaves. Toss lightly to combine. Chill until needed.
  2. Combine together cream cheese, sour cream and mayonnaise in a bowl. Beat until smooth and creamy. Stir in olives, bacon bits, salt and pepper. Mix until well-blended. Chill, if desired.
  3. Just before serving, spread cream cheese mixture on one side of each bread slice. Spoon tomato-egg mixture over cream cheese layer on a slice of bread. Cover with another slice of bread, cream cheese side down. Press lightly for top layer to adhere to filling. Cut each sandwich into 4 triangles. Repeat with remaining bread and filling.
  4. If desired, bake in a preheated 375°F. oven to lightly toast canapés. Serve right away.
  1. If desired, lightly toast triangles just before serving. You may also use cucumber, radishes, pickles peppers, etc. in place of egg and tomatoes.
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