Smoky canapés


Smoky canapés
These tasty morsels combine the freshness of a pistachio and spinach pesto with the smoky flavours of Morteau sausage and cheese.

They make original aperitif snacks or starters.
27 K 4.5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: February 16th 2022
For 30 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
Cooking: 20 min.
All in all: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 15 min.
Smoky canapés
Preheat the oven to 390°F (200°C).

Slice 1 baguette fairly thinly and spread with pesto.

Arrange the slices as you go on a baking sheet lined with a sheet of cooking parchment.

Stage 2 - 5 min.
Smoky canapés
Add a thin slice of cooked Morteau sausage to each.

Stage 3 - 5 min.
Smoky canapés
Then half a slice of hard-boiled egg.

Stage 4 - 5 min.
Smoky canapés
Top with a sliver of smoked cheese.

Stage 5 - 20 min.
Smoky canapés
Bake for 15-20 minutes, just until the cheese melts.

Serve hot or warm.
Remarks
If you don't have spinach and pistachio pesto, classic pesto will still work fine.

You can use a different smoked sausage (Molène, Montbéliard,...) instead of Morteau.
Keeping: Best eaten right away, but can be reheated.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe580 RDI=220 %2,790 RDI=260 %540 RDI=80 %2,890 RDI=140 %12,100 RDI: 140 %
Per 100 g50 RDI=20 %270 RDI=30 %50 RDI=8 %280 RDI=10 %1,150 RDI: 10 %
Per piece20 RDI=7 %90 RDI=9 %20 RDI=3 %100 RDI=5 %400 RDI: 5 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Nuts, Milk, egg
How much will it cost?
  • For 30 pieces : 8.85 €
  • Per piece : 0.30 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Pistachio and spinach pesto
Pistachio and spinach pesto

You can get more informations, or check-out other recipes which use it, for example:

Hard-boiled egg
Hard-boiled egg

You can get more informations, or check-out other recipes which use it, for example: Pea and avocado salad, Leeks in vinaigrette , Salade Niçoise, Linzer torte, Seb's Italian-style aperitif slices, ... See them all 46

Other recipes you may also like
Old style brioche
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.
December 19th 2014305 K4.6 14 hours 6 min.
Rémoulade dressing
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.
October 3rd 2010880 K3.8 6 min.
Béarnaise sauce
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
May 22th 2016346 K4 1 hour 6 min.
Express sauerkraut
Express sauerkraut
Sauerkraut (choucroute in French) is a traditional Alsatian recipe. It consists of fermented cabbage slowly cooked with white wine, potatoes and a variety of salted pork meats. This is a simplified and fairly quick version.
February 21th 2011365 K 13.9 2 hours 25 min.
Seafood rice salad
Seafood rice salad
This warm rice salad ("riz du pêcheur" – fisherman's rice in French) combines cooked rice with sautéed prawns, mussels and flaked salmon in a rémoulade dressing.
October 17th 202132 K 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page