Bruschetta Canapés

Bruschetta Canapés

Bringing a taste of Rome to the offerings are Bruschetta Canapés, savory triangles topped with a seasoned Campari tomato mixture.

Bruschetta Canapés
Makes 12
  • 4 to 5 slices brioche, crusts removed, cut into 12 (2½-inch) triangles
  • ½ cup seeded and diced Campari tomato
  • ¼ cup marinated artichokes, drained, finely chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1½ teaspoons chopped fresh basil
  • 1 teaspoon minced shallot
  • 1 teaspoon chopped fresh parsley
  • ½ teaspoon chopped fresh oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 clove garlic, finely minced
  • Garnish: chopped fresh oregano
  1. Preheat oven to 325º. Line a baking sheet with parchment paper.
  2. Place bread on prepared pan. Bake until golden brown and crisp completely through, 10 to 15 minutes.
  3. In a medium bowl, combine tomatoes, artichokes, olive oil, vinegar, basil, shallot, parsley, oregano, salt, pepper, and garlic. Stir to combine.
  4. Place approximately 1 teaspoon of tomato mixture on each crostino. Garnish with oregano, if desired. Serve immediately.


For more recipes inspired by Elizabeth von Arnim’s book, see “A Teatime Ode to The Enchanted April” in the March/April 2022 issue, available on newsstands and at

Previous articleChilled English Pea Soup
Next articleHow to Craft a Citrus Wreath


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.