This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
They make original aperitif snacks or starters.
36 K 4.5/5 (2 reviews)
50 min.
Easy
8.85 €
30 pieces
5 IngredientsLast modified on: February 16th 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.
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.
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.
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.
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 | 580 RDI=220 % | 2,790 RDI=260 % | 540 RDI=80 % | 2,890 RDI=140 % | 12,100 RDI: 140 % |
| Per 100 g | 50 RDI=20 % | 270 RDI=30 % | 50 RDI=8 % | 280 RDI=10 % | 1,150 RDI: 10 % |
| Per piece | 20 RDI=7 % | 90 RDI=9 % | 20 RDI=3 % | 100 RDI=5 % | 400 RDI: 5 % |
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, Scrambled eggs and leeks on toast, Cockles and cabbage with smoky cream sauce, Ham and endives au gratin, Smoked tomato 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: Comtoise tart for Seàn, Tortilla Comtoise, Sausage mushroom and cheese crumble, Comtoise endive salad, Montlebon toast, ... See them all 11
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Eggs with mayonnaise, Lambé salad, Jerusalem artichoke salad, Springtime mixed salad, Leek and egg frichti, ... See them all 47
Other recipes you may also like
Royal icing
Royal icing is a mixture of egg white and icing sugar. From its pasty consistency when fresh, it dries to give a lovely white crust. February 12th 2012212 K4.7 15 min.
Peanut rolls
Combining soft and crunchy textures, these flavour-packed peanut rolls are delicious just as they are, but they are also ideal for burgers. October 24th 201798 K4.6 4 hours
Strawberry Verveine Tart
This tart has a crisp sweetcrust pastry case filled with verveine-flavoured cream and, of course, strawberries. June 9th 201477 K3.8 1 hour 35 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011298 K4.2 1 hour 4 min.
Meringues
A very simple recipe but which always impresses. June 10th 2019409 K4.5 4 hours 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.