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.
29 K 4.5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: February 16th 2022
For 15 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 8:30, you will finish around : 9:20.Change start time
To finish around 7pm, you'll need to have started before: 18:40.Change end time

Step by step recipe


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

Slice ½ 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 recipe290 RDI=110 %1,400 RDI=130 %270 RDI=40 %1,440 RDI=70 %6,050 RDI: 70 %
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 15 pieces : 4.45 €
  • 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: Mixed salad stack, Julia salad, Eggs with mayonnaise, Spinach parmentier, Linzer torte, ... See them all 46

Other recipes you may also like
Norwegian tartines
Norwegian tartines
Scandinavian-style bread with smoked trout, and a fresh topping with herbs and shallots.
February 19th 202040 K 30 min.
Spiced butternut gratin
Spiced butternut gratin
For this recipe, the butternut squash is cooked in two stages: first roasted, then finished in a gratin with Mornay sauce (bechamel with cheese).
December 19th 202129 K 1 hour 20 min.
Rice pudding with chestnuts and poached pears
Rice pudding with chestnuts and poached pears
A rice pudding a bit atypical, no sugar added, but chestnut cream instead, and served in a verrine with diced poached pears.
November 22th 202322 K 1 hour 30 min.
Clementine cake
Clementine cake
This easy-to-make clementine cake is an end-of-year delight for the clementine season. It's a cake with a double clementine flavor: the whole fruit in the dough on the one hand, and a syrup made with their juice to punctuate it after baking on the other.
January 6th 202511 K 1 hour 7 min.
Artichoke hearts forestier
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...
May 10th 2023273 K5 1 hour 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)

*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