Cilantro Canapes

Cilantro Canapes

FROM: KarenSue





Great little snacks to have handy with the holidays


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)


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.


Check Them Off Check each Item!
select item2 cups lightly packed fresh cilantro
select item1/4 cup fresh mint leaves
select item1 fresh jalape?o chile pepper
select item1 Tbsp. lime juice
select item1 tsp. sugar
select item1/2 tsp. grated fresh ginger
select item1/4 cup salted peanuts
select item20 1/4-inch-thick baguette slices, toasted
select item3/4 cup chopped cucumber
select item5 cherry tomatoes, quartered
select itemMint sprigs (optional)

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