Roasted Red Pepper, Goat Cheese, and Walnut Canapés

Roasted Red Pepper, Goat Cheese, and Walnut Canapés

These pretty Roasted Red Pepper, Goat Cheese, and Walnut Canapés are easy to put together.

Roasted Red Pepper, Goat Cheese, and Walnut Canapés
Yield: 24 canapés • Preparation: 15 minutes • Refrigerate: 4 hours
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Ingredients
  1. 1 (16-ounce) jar roasted sweet red peppers, divided
  2. 11 ounces goat cheese, at room temperature
  3. ¾ cup toasted walnut halves
  4. 1 tablespoon heavy whipping cream
  5. 1 (1.4-ounce) package croustades, such as Siljans
  6. Garnish: watercress
Instructions
  1. Using paper towels, blot dry ½ cup roasted peppers.
  2. In the work bowl of a food processor, combine peppers, goat cheese, walnuts, and cream, pulsing until well blended. Refrigerate in a covered container until cold, approximately 4 hours.
  3. Lay remaining peppers on a cutting board, reserving liquid in jar. Using a linzer-type flower-shaped cutter, cut 24 flowers from peppers. Place in a covered container with enough liquid from jar to cover. Refrigerate until needed. (Blot dry before using as garnish.)
  4. Place cheese mixture in a piping bag fitted with a medium open-star tip (Wilton #32). Pipe a decorative swirl into each croustade.
  5. Garnish each canapé with a pepper flower and a watercress sprig, if desired.
  6. Serve immediately.
Notes
  1. • Cheese mixture can be made a day in advance and refrigerated in a covered container. Pepper flowers can be cut a day in advance and refrigerated in a covered container.
  2. • Assemble croustades just before serving since shells will become soggy over time. If croustades are not available, pipe mixture onto a cracker, and garnish as suggested.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime, July/August 2015

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