Monday, July 30, 2007

Journal - Eggplant Pesto Canapes

Just prepared another batch of my pesto sauce. It is combi of pine-nuts (lightly toasted), basil leaves, garlic, lots of parmesan cheese and extra virgin olive oil. Blend everything together - voila - you have a great tasting pesto sauce. I add a pinch of sea salt for added flavour.

Kids love eating the pasta tossed in the pesto sauce. Another popular recipe would be to use the Pampas shortcrust party to make eggplant pesto canapes. It is a relatively easy exercise. You can even rope the kids in to help. Cut slices of aubergine or eggplant. Cut flower or round-shaped shortcrust pastry - using shaped cookie cutters. Just spread a little pesto sauce and lay a slice of aubergine on top of it. Top it with some parmesan cheese and pop it into the oven (180 degrees) for 10 mins. Glaze the canapes with a beaten egg and pop it back into the over for another 5 - 8 mins. By then, the canapes should be done when they turn golden brown as above.

I find it a great snack and a quick thing to serve when you have unexpected guests. Very quick to do and very yummy too...

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