Canapes Topped with Mushroom-Cheese Pesto
We had friends come over for coffee the last weekend. Well, the coffee eventually ended up being early dinner, as it was a Friday, when everyone else was rushing home for the start of the weekend. They turned up late for coffee due to traffic. So, the coffee accompaniments I had prepped ended up being served as appetizers.
Ingredients:
6-7 mushrooms, steamed
6-7 dates de-seeded
10 pistachios
1 tomato
4-5 cloves of garlic
150 gms mozarella cheese
12- 13 canape baskets- you could smear them with olive oil and toast them in the microwave for a minute if you like.
2 1/2 tsp pepper or according to your spice tolerance
salt to taste
Method:
Quarter the mushrooms, the tomatoes, tear the cheese into bit sized pieces and put it all together with dates, pistachios, garlic and pepper into a chopper/food processor.
Blitz it for about a minute. transfer the mixture in to a bowl, add salt and mix well.
Using a teaspoon, top each canape carefully and serve.
I suggest to add the salt just when you are ready to serve, or it may make the mixture soggy.
Serves four; can be served as a tea time snack or as an appetizer.
6-7 mushrooms, steamed
6-7 dates de-seeded
10 pistachios
1 tomato
4-5 cloves of garlic
150 gms mozarella cheese
12- 13 canape baskets- you could smear them with olive oil and toast them in the microwave for a minute if you like.
2 1/2 tsp pepper or according to your spice tolerance
salt to taste
Method:
Quarter the mushrooms, the tomatoes, tear the cheese into bit sized pieces and put it all together with dates, pistachios, garlic and pepper into a chopper/food processor.
Blitz it for about a minute. transfer the mixture in to a bowl, add salt and mix well.
Using a teaspoon, top each canape carefully and serve.
I suggest to add the salt just when you are ready to serve, or it may make the mixture soggy.
Serves four; can be served as a tea time snack or as an appetizer.
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