Here's another version of the Tatin Canapés. Here we substitute our roasted artichoke hearts for the romas and our Green Olive Tapenade for the pesto. For caterings we do both kinds and serve them side by side.

PREPARE AHEAD NOTES: Canapés can be prepared, up to their baking, 8 hours ahead. They can also be satisfactorily reheated in a 400°F oven.

• Extra-virgin olive oil
• 12 Roasted Artichoke Hearts, drained of oil and cut in half lengthwise
• 1/4 cup PASTA & CO GREEN OLIVE TAPENADE
• 1/4 cup freshly grated parmigiano-reggiano cheese
• Eight 1/2-inch-thick slices of day old artisan bread, cut into 24 1-1/2-inch rounds (We use good quality, pre-sliced sandwich bread)

Brush insides of muffin cups lightly with olive oil. Place a half artichoke heart in each cup. Place 1/2 teaspoon GREEN OLIVE TAPENADE in each cup. Top with a sprinkling of cheese and the bread round and press down slightly. The canapés may be prepared ahead to this point and held for up to 8 hours at room temperature.

Thirty minutes before serving, preheat oven to 350°F. In upper third of oven, bake canapés 10 minutes or until bread is lightly toasted and juices are bubbling in each muffin cup. Remove from oven and let cool slightly. Run a small knife quickly around the side of each canapé. With the tip of the knife, gently lift each tatin out of its muffin cup and place bread side down on serving dish. (Alternatively, place a flat cutting board or baking sheet over the muffin tin and carefully invert the canapés. Give the pan a bang or two to assure that the canapés come loose. With a spatula transfer each to a serving platter-bread side down.) Serve warm.

Makes 24 Canapés