1,569 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Smoky canapés

Name: Smoky canapés
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 30 pieces
Cuisine: French
Ingredients: 1 baguette; 200 g pistachio and spinach pesto; 200 g cooked Morteau sausage; 4 hard-boiled eggs; 200 g smoked cheese

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.

40 K 4.5/5 (2 reviews)

50 min.

Easy

8.85 €

30 pieces

5 Ingredients

Last modified on: February 16^th 2022

For 30 pieces, you will need:

1 1 baguette
2 200 g pistachio and spinach pesto
3 200 g cooked Morteau sausage
4 4 hard-boiled eggs
5 200 g smoked cheese
Total weight: 1,050 grams

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.

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.

Add a thin slice of cooked Morteau sausage to each.

Stage 3 - ⌛ 5 min.

Then half a slice of hard-boiled egg.

Stage 4 - ⌛ 5 min.

Top with a sliver of smoked cheese.

Stage 5 - ⌛ 20 min.

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 recipe	575 RDI=885 %	2,792 RDI=1,054 %	540 RDI=740 %	2,889 RDI=144 %	12,096 RDI: 144 %
Per 100 g	54 RDI=84 %	265 RDI=100 %	51 RDI=70 %	275 RDI=14 %	1,152 RDI: 14 %
Per piece	19 RDI=29 %	93 RDI=35 %	18 RDI=25 %	96 RDI=5 %	403 RDI: 5 %

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)

Smoked cheese

Like these other recipes: Spiced butternut gratin, Cockles and cabbage with smoky cream sauce, Ham and endives au gratin, Smoked tomato toast, Scrambled eggs and leeks on toast, ... See them all 5

Pistachio and spinach pesto

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

Cooked Morteau sausage

Like these other recipes: Gratin Comtois, Comtoise endive salad, Bouchées montagnardes, Sausage mushroom and cheese crumble, Comtoise tart for Seàn, ... See them all 12

Hard-boiled egg

You can get more informations, or check-out other recipes which use it, for example: Bistro celery salad, Bistro-style red endive salad, Corn salad with croutons, Spinach and hard-boiled egg gratin, Mixed salad stack, ... See them all 47

Other recipes you may also like

Gingerbread

Maybe this recipe will bring back memories.

February 21^th 2011302 K4.2 1 hour 4 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017441 K3.5 15 min.

Don't add a stock cube whole

If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.

February 21^th 2011149 K5 2 min.

How to choose an avocado well

It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you.

June 28^th 2011202 K4.4 1 min.

How to prepare egg glaze

Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking ( October 17^th 2018344 K4.3 2 min.