Ingredients with Measurements:
- 2 tablespoons of pesto
- 2 tablespoons of olive oil
- 2 tablespoons of freshly grated Parmesan cheese
- 2 tablespoons of chopped fresh basil
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of chopped fresh oregano
- 2 tablespoons of chopped fresh thyme
- 2 tablespoons of chopped fresh rosemary
- 2 cloves of garlic, minced
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of freshly ground black pepper
- 1/4 teaspoon of crushed red pepper flakes
- 2 ounces of fresh mozzarella cheese, cut into small cubes
- 1/2 cup of cherry tomatoes, cut into small cubes
- 1/2 cup of pitted kalamata olives, cut into small cubes
- 2 tablespoons of capers, drained
- 2 tablespoons of balsamic glaze
- 2 tablespoons of extra-virgin olive oil
- 1 baguette, cut into 1/4-inch slices
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Small bowl
- Whisk
- Knife
- Cutting board
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, whisk together the pesto, olive oil, Parmesan cheese, fresh herbs, garlic, sea salt, black pepper, and red pepper flakes.
4. Place the baguette slices on the prepared baking sheet.
5. Spread the pesto mixture evenly over the baguette slices.
6. Top each baguette slice with a cube of mozzarella cheese, a cube of cherry tomato, a cube of kalamata olive, and a sprinkle of capers.
7. Bake in preheated oven for 10-12 minutes, or until the cheese is melted and the baguette slices are golden brown.
8. Remove from oven and drizzle with balsamic glaze and extra-virgin olive oil.
Time:
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Temperature: 375°F
Serving Size: Makes 24 canapés
Nutritional Information:
Calories: 80
Fat: 5g
Carbohydrates: 7g
Protein: 2g
Substitutions for Ingredients
- Pesto: You can substitute store-bought pesto or make your own.
- Olive oil: You can substitute any type of oil, such as avocado oil or coconut oil.
- Parmesan cheese: You can substitute any type of hard cheese, such as Asiago or Pecorino Romano.
- Fresh herbs: You can substitute dried herbs, such as oregano, thyme, rosemary, and basil.
- Mozzarella cheese: You can substitute any type of cheese, such as cheddar or feta.
- Cherry tomatoes: You can substitute any type of tomato, such as grape or Roma.
- Kalamata olives: You can substitute any type of olives, such as green or black.
- Balsamic glaze: You can substitute balsamic vinegar.
Variations:
- You can add other toppings, such as cooked bacon, cooked sausage, or cooked mushrooms.
- You can add other herbs and spices, such as garlic powder, onion powder, or Italian seasoning.
- You can substitute the baguette slices with crackers or crostini.
Tips and Tricks:
- Make sure to spread the pesto mixture evenly over the baguette slices to ensure even cooking.
- If the canapés are browning too quickly, reduce the oven temperature to 350°F.
- You can make the canapés ahead of time and store them in an airtight container in the refrigerator for up to 3 days.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation Ideas:
- Serve on a platter with a variety of other canapés.
- Serve as an appetizer before a meal.
- Serve as a snack with a side of dip.
Garnishes:
- Fresh herbs, such as basil, parsley, oregano, thyme, or rosemary.
- Shaved Parmesan cheese.
- Chopped nuts, such as walnuts or almonds.
Pairings:
- A light white wine, such as Sauvignon Blanc or Pinot Grigio.
- A light red wine, such as Pinot Noir or Merlot.
- A light beer, such as a lager or pilsner.
Suggested Side Dishes:
- A salad with a light vinaigrette.
- Roasted vegetables.
- Grilled vegetables.
Troubleshooting Advice:
- If the canapés are browning too quickly, reduce the oven temperature to 350°F.
Food Safety Advice:
- Make sure to store the canapés in an airtight container in the refrigerator for up to 3 days.
- Make sure to reheat the canapés in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Food History:
Pesto is a traditional Italian sauce made from fresh basil, olive oil, garlic, Parmesan cheese, and pine nuts. It originated in the Liguria region of Italy and has been enjoyed for centuries.
Flavor Profiles:
This dish has a bright and herbaceous flavor from the pesto, a salty and savory flavor from the Parmesan cheese and olives, and a creamy and mild flavor from the mozzarella cheese.
Serving Suggestions:
- Serve as an appetizer before a meal.
- Serve as a snack with a side of dip.
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Region: Italian