Peppers, goat’s cheese and dill canapés
Updated: Mar 6
A canapé is a decorative, savoury open-faced sandwich served on either bread, crackers or pastry. They are almost always served as hors d'œuvre during cocktail hour. Like most appetizers, they set the tone for the dinner, so they have to be perfect, to look at and taste. Here is a beautiful and flavorful canapé. Please always use good whole wheat or sourdough bread, not the commercial crap that comes in a bag. The crunchy crust and slightly sourdough is perfect with the creamy, tangy and flavoured goat’s cheese followed by the taste of fresh sweet peppers. These small bites are a delight. Sometimes a couple of these sandwiches are enough for a light dinner, with a without a light broth-based soup. I bought this cookbook in a car wash, literally. I had taken my car for a wash and detail and left with a clean car and this delightful book. A beautiful book with quick and simple but very creative recipes for canapés and open-faced sandwiches. It is filled with fabulous recipes, you will definitely see more from here on this blog.
For more wonderful recipes from this cookbook, click here.
Multigrain bread, toasted if desired
3.5 oz. chèvre, or soft goat’s cheese
3-4 sprigs of dill, minced
1 tablespoon capers
1 tablespoon pine nuts, toasted and barely chopped
2 tablespoons olive oil
Salt and white pepper to taste
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
Mix together the cheese, dill, capers, pine nuts, olive oil, salt and pepper. Taste and adjust seasonings and herbs.
Spread the cheese on the bread/toast. Top with alternating strips of red and yellow peppers. Add a small sprig of dill, some pine nuts and capers as garnish. Serve immediately.