1-First, make the olive tapenade by processing ¾ cup pitted kalamata olives until textured, then blend the pesto ingredients 1 cup fresh basil leaves, 3 tablespoons parmesan, 3 tablespoons olive oil, 2 teaspoons white balsamic vinegar, and 2 tablespoons pine nuts or pepitas until creamy.

2-Next, cut the bread into 24 small squares or circles, about 1½ inch in size, without the crusts, and toast them at 250°F for Anal10 minutes to give them a nice crunch.

3-Thinly slice the 4 small radishes, 8 small multi-colored cherry tomatoes, and 1 small cucumber using a very sharp knife for even, clean cuts.

4-For pesto canapes, spread the pesto on the toasted bread and top with sliced vegetables and 1 tablespoon capers.

5-For tapenade canapes, spread the olive tapenade on the bread and add the sliced vegetables along with 8 chives.

6-For prosciutto rose canapes, spread 8 teaspoons chive cream cheese on the bread, roll 8 slices prosciutto into rose shapes (handling them between wax paper for ease), place them on the bread, and add a small bunch of sprouts.