Best 2 Pesto And Brie Canapes Recipes

PUFF PASTRY NIBBLES (WITH PESTO)

Steps:

• Make pesto: Place the mint leaves, pistachios, chili, olive oil, and cheese in a food processor and blend until you get the desired consistency. Mine is not entirely smooth but almost there. Salt to taste, transfer into small, clean jars, and pour enough olive oil into the jar to cover the pesto completely. Place the lid on and keep refrigerated or freeze. Once you open a jar, keep it refrigerated and use it within a week or so.
• Preheat the convection oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
• Defrost the puff pastry according to the packet's instructions. Cut into approximately 4x4 cm/ 1.6 x 1.6 inches large pieces. Place the squares on 2 or 3 baking sheets lined with baking paper.
• Top: Smear each square with some pesto, leaving some space around the edges. Slice the tomatoes and place one slice on each puff pastry square. Sprinkle with a bit of salt and pepper and some grated Parmesan or pecorino.
• Bake for about 15 to 20 minutes or until the edges of the pastry are golden brown. Enjoy warm or completely cool.

PESTO AND BRIE CANAPES

Steps:

• Set oven to 350 degrees. Spread pine nuts evenly on a baking sheet and toast until they turn golden, about 5-6 minutes; occasionally shake the pan while they are baking. Coarsely chop the pine nuts and set aside.
• Mix the sun-dried tomatoes with the garlic, Parmesan, olive oil, parsley, basil and pepper in a small mixing bowl.
• Toast the baguette rounds at this point if you want a crispier bottom. They can be served either way - fresh or toasted.
• Place the Brie in a medium mixing bowl and energetically beat until smooth. Spread about a teaspoon of Brie on each baguette slice, top with 1/2 teaspoon pesto, add pine nuts and serve.