Cilantro Canapes
FROM: KarenSue
PREP TIME: 15
COOK TIME: 10
SERVINGS: 6
DESCRIPTION:
Great little snacks to have handy with the holidays
INGREDIENTS:
2 cups lightly packed fresh cilantro
1/4 cup fresh mint leaves
1 fresh jalape?o chile pepper, seeded and cut 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 slices, toasted**
3/4 cup chopped cucumber
5 cherry tomatoes, quartered
Mint sprigs (optional)
DIRECTIONS:
1. 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. Makes 20 appetizers.
*Note: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact as much as possible. When working with chile peppers, wear plastic or rubber gloves. If bare hands touch peppers, wash hands with soap and water.
**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.
SHOPPING LIST :
Check each Item!
2 cups lightly packed fresh cilantro
1/4 cup fresh mint leaves
1 fresh jalape?o chile pepper
1 Tbsp. lime juice
1 tsp. sugar
1/2 tsp. grated fresh ginger
1/4 cup salted peanuts
20 1/4-inch-thick baguette slices, toasted
3/4 cup chopped cucumber
5 cherry tomatoes, quartered
Mint sprigs (optional)
