Whilst admiring Scott's Strawberry and Champagne Jam on his site I noticed that he is hosting Weekend Herb Blogging. and my canapes made with basil pesto fit the theme superbly and so here is my entry for the above.
We had a 'bit of a do' this last weekend and I made a few canapes. These in particular were very popular. They were easy to make and big on taste.
Making pesto is a doddle - I used basil from my garden and there wasn't a cellophane wrapped package of basil or a jar of pesto in sight.
The book I took this recipe from is my personal favourite - the recipes are all 'do-able', the food styling and photography is amazing. Every photograph, on every page, jumps out at you and says make me.
If you are about to have a 'bit of a do' look out for this book - you'll be glad you did!
CANAPES
Eric Treuille & Victoria Blashford-Snell
ISBN 1405305134 - Page 44
Makes: 20
15g basil leaves, 2 tbsp pine nuts, 1 tbsp olive oil, 4 tbsp Parmesan cheese, grated, 200g puff pastry, 20 cherry tomatoes, each cut into 3 slices, salt, black pepper, 20 basil sprigs to garnish.
You will need a 5cm fluted pastry cutter.
FOR THE PESTO:
Place the basil, pine nuts, oil and Parmesan in a food processor or blender and pulse to a thick paste.
1. Preheat the oven to 200ºC(400ºF)Gas 6.
2. Roll out pastry on a floured surface to 2.5mm thick. Stamp out 20 rounds with the pastry cutter. Place the pastry rounds onto a floured baking sheet.
3. Spread ½ tsp pesto onto each pastry round and top with 3 cherry tomato slices. Sprinkle with salt and pepper.
4. Bake until crisp and golden, about 10 minutes.
5. Garnish each galette with ½ tsp pesto and a basil sprig. Serve warm.
Pesto can be made up to 3 days in advance. Put into a container, place a layer of clingfilm on top of the pesto and refrigerate.
Bake galettes up to 1 day in advance.
Reheat in a preheated oven 200ºC(400ºF)Gas 6 for 3 minutes. Garnish and serve warm.
CAN I HAVE ANOTHER ONE PLEASE?
We had a 'bit of a do' this last weekend and I made a few canapes. These in particular were very popular. They were easy to make and big on taste.
Making pesto is a doddle - I used basil from my garden and there wasn't a cellophane wrapped package of basil or a jar of pesto in sight.
The book I took this recipe from is my personal favourite - the recipes are all 'do-able', the food styling and photography is amazing. Every photograph, on every page, jumps out at you and says make me.
If you are about to have a 'bit of a do' look out for this book - you'll be glad you did!
CANAPES
Eric Treuille & Victoria Blashford-Snell
ISBN 1405305134 - Page 44
Makes: 20
15g basil leaves, 2 tbsp pine nuts, 1 tbsp olive oil, 4 tbsp Parmesan cheese, grated, 200g puff pastry, 20 cherry tomatoes, each cut into 3 slices, salt, black pepper, 20 basil sprigs to garnish.
You will need a 5cm fluted pastry cutter.
FOR THE PESTO:
Place the basil, pine nuts, oil and Parmesan in a food processor or blender and pulse to a thick paste.
1. Preheat the oven to 200ºC(400ºF)Gas 6.
2. Roll out pastry on a floured surface to 2.5mm thick. Stamp out 20 rounds with the pastry cutter. Place the pastry rounds onto a floured baking sheet.
3. Spread ½ tsp pesto onto each pastry round and top with 3 cherry tomato slices. Sprinkle with salt and pepper.
4. Bake until crisp and golden, about 10 minutes.
5. Garnish each galette with ½ tsp pesto and a basil sprig. Serve warm.
Pesto can be made up to 3 days in advance. Put into a container, place a layer of clingfilm on top of the pesto and refrigerate.
Bake galettes up to 1 day in advance.
Reheat in a preheated oven 200ºC(400ºF)Gas 6 for 3 minutes. Garnish and serve warm.
CAN I HAVE ANOTHER ONE PLEASE?
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