Friday, 15 June 2012

Radish, Snow Pea & Goat Cheese Canapes

My mother used to make summer meals that consisted almost entirely of little appetizer type things. I remember those meals fondly, and occasionally do the same too. Nothing like grazing on a table full of tempting little morsels. Devilled eggs, tuna salad (crab when we were really lucky), smoked oysters, cheese or dip-like spreads on toast or crackers, and a salad on the side... delicious.

24 pieces
15 minutes prep time


24 thin slices of baguette
8 to 12 medium radishes
48 snow peas
1 tablespoon dried tomatoes
2 sprigs mint (about 8 small leaves)
140 grams (4 ounces) chevre (soft goat cheese)
freshly ground black pepper to taste

Slice the baguette and toast the slices. Set them out on a tray or serving plate.

Meanwhile, wash and trim the radishes and the snow peas. Put the radishes into a food processor and chop them, then add the dried tomatoes and chop again. Add the mint and the chevre, and process until fairly smooth, but with visible chunks of radish.

Blanch the snow peas by dropping them into boiling water for about 1 minutes. Rinse in cold water, drain well and pat them dry. 

Spread the cheese mixture over the prepared toast slices, and top each one with a couple of snow peas.




Last year at this time I made Sautéed Peas with Mushrooms & Green Onions.

1 comment:

Lisa R-R said...

Cold canapés definitely make for a great summer dinner! Thanks for the reminder. I think next week will be sticky in Toronto.