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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cilantro Canapés Recipe

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This recipe for Cilantro Canapés is from The Richard Haecker Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups lightly packed fresh cilantro
1/4 cup fresh mint leaves
1 fresh jalapeño Chile pepper, seeded and cup up
1 Tbsp. lime juice
1 tsp. sugar
1/2 tsp. grated fresh ginger
1/4 cup salted peanuts
1 to 2 Tbsp. water
20 1/4-inch-thick baguette slice, toasted
3/4 cup chopped cucumber
5 cherry tomatoes, quartered
Mint sprigs (optional)
Directions:
Directions:
In a food processor combine cilantro, mint, pepper, lime juice, sugar, and ginger. Cover; process until nearly smooth. Add peanuts; cover and process until combined. Add water until spreading consistency. Spread one side of each toasted baguette slice with some of the mixture. Top with cucumber, tomato, and mint.

To toast bread slices: Lightly brush both sides of bread slices with olive oil (3 to 4 tablespoons total). Arrange in a single layer on a large baking sheet. Broil 4 to 5 inches from heat for 1 to 2 minutes or until lightly browned. Turn over bread slices. Broil 1 to 2 minutes more or until lightly browned. Transfer to a wire rack to cool.
Number Of Servings:
Number Of Servings:
Makes 20
Personal Notes:
Personal Notes:
Remember when working with Chile peppers, wear plastic or rubber gloves. If working with bare hands avoid touching your skin or eyes. They will burn.

 

 

 

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