These Brussels Sprouts Canapés with Hummus and Roasted Carrot Pesto are delicious savory bites. Pictured with Mini Savory Mushroom-Corn Cheesecakes and Salmon-Chive Finger Sandwiches.
Brussels Sprouts Canapés with Hummus and Roasted Carrot Pesto
2016-09-01 01:13:22
Yield: 24
Ingredients
- ¼ cup prepared hummus
- 24 small gluten-free crackers*
- 24 Brussels sprout leaves
- 1 recipe Roasted Carrot Pesto (recipe follows)
- Garnish: chopped toasted almonds
Instructions
- Spread a thin layer of hummus onto each cracker. Top each with a single Brussels sprout leaf. Fill each leaf with a dollop of Roasted Carrot Pesto.
- Garnish with chopped almonds, if desired.
- Serve immediately.
Notes
- *We used Crunchmaster Multi-Seed Crackers.
TeaTime Magazine http://teatimemagazine.com/
Roasted Carrot Pesto
2016-09-01 01:28:50
Yield: ¹⁄³ cup
Ingredients
- 3 carrots, cut in half lengthwise
- 1 clove garlic
- 1 tablespoon plus ¼ teaspoon extra-virgin olive oil, divided
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon chopped toasted almonds
- 2 teaspoons fresh lemon juice
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- Garnish: additional extra-virgin olive oil
Instructions
- Preheat oven to 400°.
- Line a rimmed baking sheet with foil.
- Place carrots and garlic in a single layer on prepared baking sheet. Drizzle with ¼ teaspoon olive oil.
- Bake until carrots are very tender when pierced with a fork, approximately 25 minutes.
- In a bowl, mash carrots and garlic into a rough purée. Add remaining 1 tablespoon olive oil, cheese, almonds, lemon juice, salt, and pepper, stirring to blend. Transfer mixture to a covered container, and garnish with a thin layer of olive oil, if desired, to prevent drying out. Refrigerate until needed.
TeaTime Magazine http://teatimemagazine.com/
From TeaTime September/October 2016
