CHICK PEA AND PESTO CANAPES
Provided by Florence Fabricant
Categories quick, appetizer
Time 25m
Yield 24 - 30 canapes
Number Of Ingredients 7
Steps:
- Preheat broiler. Lightly toast the baguette rounds and arrange them on a foil-lined baking sheet.
- Puree the chick peas in a food processor along with the lemon juice and the pesto. Season to taste with salt and pepper. Transfer to a bowl.
- Beat the egg whites with a pinch of salt until they hold firm peaks but are still creamy. Stir one-fourth of the egg whites into the chick pea mixture, then fold in the rest.
- Spoon some of this mixture onto each of the toasted bread rounds and sprinkle each with a little of the cheese. Place under the broiler and broil until lightly browned.
- Transfer to a serving platter and serve.
Nutrition Facts : @context http, Calories 31, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 72 milligrams, Sugar 1 gram, TransFat 0 grams
TOMATO & FETA PESTO BITES
Tiny, tasty canapés - a perfect party treat
Provided by Good Food team
Categories Buffet, Canapes, Starter
Time 45m
Number Of Ingredients 9
Steps:
- Roll out the pastry on a surface lightly dusted with the Parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6.
- Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
- To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.
Nutrition Facts : Calories 271 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 7 grams protein, Sodium 0.96 milligram of sodium
MOZZARELLA & PESTO CHICKPEAS ON TOAST
Mash up chickpeas and add pesto, sundried tomatoes and mozzarella to make a tasty topping for sourdough toast. It takes just 10 minutes to make
Provided by Esther Clark
Categories Lunch, Supper
Time 10m
Number Of Ingredients 8
Steps:
- Tip half the chickpeas into a bowl and crush with a potato masher. Stir in the lemon zest and pesto, the remaining chickpeas and the tomatoes. Season.
- Rub the bread with the garlic clove, then toast until golden brown. Pile on the chickpea mixture and mozzarella, as well as a few basil leaves, if you like.
Nutrition Facts : Calories 497 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium
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