Goat's cheese, pistachio and blueberry canapés

Updated: 2 days ago

This was the first canapé i made from this book, and this cookbook has become an obsession ever since. The very unusal combination comes together beautifully.

This is one of those visually beautiful dishes that you cannot stop eating. The salt from the cheese, the nuttiness from the pistachios and the sweet pop from the blueberries on crunchy toast or crackers come together on your palate. This is a wonderful canapé, one that sets the tone for the coming meal.

This is my favorite canapé book, it is a small beautiful cookbook filled with wonderful recipes from a chef who understands the art of composing these perfect bites. The recipes are quite simple, but always pop with flavor and the photographs are stunning (trying to get there myself). If there is one canapé book on your shelf, this should be it.

For more recipes from this amazing cookbook, click here.



Ingredients:

1/2 cup fresh (soft) goat's cheese, like Boursin or chèvre

2 tablespoons pistachio butter, commercial or see recipe below

1 tablespoon honey

8-10 slices hard or aged goat's cheese

A handful pistachio nuts

A handful blueberries

Sea salt and pepper to garnish

Hearty country leaf or baguette


Mix the soft goat's cheese, pistachio butter, and honey till well mixed.


Cut the bread into thin slices and toast. If using a baguette, cut on the diagonal and no need to toast.


Spread the soft cheese spread the cheese. Layer with the hard goat's cheese slices and decoratively arrange the pistachio nuts and blueberries on top. Sprinkle some sea salt fresh ground pepper.


Serve immediately so the toasts do not get soggy.


Pistachio butter:

Pistachio butter is readily available in India and in the US. However, if you want to make it, here is the recipe.


1/2 cup roasted salted pistchios, without their shells

2 tablespoons olive oil

Salt, as needed


Powder the pistachios in a spice mill till as smooth as you like them, you can leave them a bit chunky if you so desire. Remove and mix in with the oil till you have a peanut-butter like consistency. Taste for salt and adjust.


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