Peppers, goat’s cheese and dill canapés

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 appetisers, they set the tone for the dinner, so they have to be perfect in both look 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, accompanied by a light broth-based soup. This is my favourite 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 flavour, 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:

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 the cheese, dill, capers, pine nuts, olive oil, salt and pepper. Taste and adjust seasonings and herbs.

Spread the cheese on the bread or 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.