Best 2 Pesto And Brie Canapes Recipes

Indulge in a delightful culinary journey with our curated collection of pesto and brie canapés recipes. These exquisite appetizers, perfect for any occasion, combine the vibrant flavors of pesto and the creamy richness of brie cheese. Embark on a taste adventure as you explore a variety of recipes, each offering a unique twist on this classic combination. From the simplicity of fresh basil pesto and brie on crispy crostini to the elegance of sun-dried tomato pesto and brie wrapped in flaky phyllo dough, these recipes cater to diverse tastes and preferences. Discover the perfect balance of flavors and textures in every bite, making these canapés the stars of your next gathering. Get ready to impress your guests with these delectable creations, sure to leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

PUFF PASTRY NIBBLES (WITH PESTO)

Puff Pastry Nibbles (with Pesto) image

Addictive puff pastry nibbles with tomato slices and pesto, these super easy to make party bites are a real crowd-pleaser. Only 4 ingredients needed!

Provided by Adina

Categories Party Nibbles

Number Of Ingredients 13

Ingredients

Homemade pesto OR store-bought for a quick version ((Note 1))
2 oz fresh mint
2 tablespoons pistachios (shelled)
1 small red chili (deseeded)
2/3 cup olive oil
1 1/2 cup Pecorino or Parmesan
salt to taste
enough olive oil to cover the pesto in each jar
Puff pastry nibbles:
10 oz puff pastry ((Note 2))
about 4-5 tablespoons pesto (more as needed)
3 plum tomatoes (more as needed (Note 3))
1/2 cup Parmesan (more as needed)

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.

Nutrition Facts : ServingSize 1 nibble, Calories 182 kcal, Carbohydrate 12 g, Protein 4 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 167 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g

PESTO AND BRIE CANAPES

Pesto and Brie Canapes image

Try to locate a wedge of Brie that comes from the Brie region of France for these great canapés from Word of Mouth in New York City. If the Brie is labeled "Appellation d'Origine Controlee" such as Brie de Meaux it is a quality Brie that tastes nothing like grocery store brie. Rouge et Noir Triple Cream Brie is an excellent alternative to French Brie that is sold in most larger grocery chains. Enjoy!

Provided by NcMysteryShopper

Categories Cheese

Time 25m

Yield 4 Dozen Canapes

Number Of Ingredients 10

Ingredients

1/2 cup pine nuts
8 sun-dried tomatoes packed in oil, drained and finely chopped
2 small garlic cloves, minced
1/2 cup freshly grated parmesan cheese
1/4 cup olive oil
1/3 cup minced fresh flat-leaf parsley
1 tablespoon minced fresh basil
fresh ground pepper
1 lb ripe brie cheese, rind removed, at room temperature
1 baguette, sliced diagonally 1/4 inch thick (50 slices)

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.

Nutrition Facts : Calories 993.2, Fat 64.3, SaturatedFat 25.4, Cholesterol 124.4, Sodium 1614.7, Carbohydrate 64.3, Fiber 4.6, Sugar 1.6, Protein 41.2

Tips:

Use fresh ingredients for the best flavor. This includes using fresh basil, tomatoes, and garlic for the pesto, and ripe Brie cheese for the canapés.
Make the pesto ahead of time to save time. Pesto can be made up to 2 days in advance and stored in the refrigerator.
Use a variety of crackers or bread for the canapés. This will add visual interest and variety to your appetizer spread.
Garnish the canapés with fresh herbs or a drizzle of olive oil before serving. This will make them look even more appetizing.

Conclusion:

Pesto and Brie canapés are a delicious and easy-to-make appetizer that is perfect for any occasion. They are sure to be a hit with your guests. These canapés are also a great way to use up leftover pesto or Brie cheese. If you have any pesto or Brie cheese leftover from another recipe, you can use it to make these canapés. This is a great way to save money and reduce food waste.

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