Monday, August 16, 2010

Pesto Canapes

This past Saturday was my last summer cooking demo at the Litchfield Hills Farm Fresh Market. I decided to keep it easy and make a fun recipe perfect for spur of the moment entertaining.

Pesto Canapes

Ingredients
  • 1 cup fresh parsley, coarsely chopped
  • 1/2 cup fresh mint, coarsely chopped
  • 1 garlic clove, peeled and coarsely chopped
  • Juice of 1/2 a lemon
  • 1/2 cup extra virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 1-2 medium sized cucumbers, sliced
  • 1 cup cherry tomatoes, halved or sliced
  • Salt & pepper to taste
Directions
  1. In a food processor add parsley, mint, garlic, lemon juice, olive oil and a pinch of salt.
  2. Process the herbs until finely chopped and well combined. Pour the pesto into a small bowl.
  3. Stir in the grated cheeses and set aside.
  4. Slice the cucumbers into 1/4" thick slices. Arrange on a platter.
  5. Place 2 teaspoons of pesto on each cucumber slice. Top each cucumber slice with a cherry tomato half.
  6. Lightly sprinkle fresh ground black pepper over the platter and serve.
Alternate Idea
  • No parsley or mint? Just use whatever herbs you have on hand.
Serving Idea
  • This canape is light and refreshing on its own, but is even better when served with adult cocktails like a mojito or caipirinha.
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