Serves 8 (3 per person).
For an interactive feast, arrange the components of this canapé on a large platter for guests to build their own. This not only reduces the amount of time spent prepping, but it also encourages conversation while diners mix, match, and munch.
Gouda can be replaced with goats’ cheese, sharp cheddar, or blue cheese—in fact, you can make a deluxe cheese platter with all varieties.
For chutney, in small saucepan, bring apple, orange juice, and balsamic to a boil; reduce to a simmer, cover, and cook until apples are tender, about 5 to 10 minutes. Set aside.
For walnuts, in medium skillet, melt butter until foaming; add walnuts and dried herbs. Toast over medium heat for 5 to 8 minutes, until walnuts are fragrant and beginning to deepen in colour. Set aside.
To assemble canapeu0301s, top each cracker with a rolled slice of cheese, walnut half, spoonful of chutney, a couple of pomegranate seeds, and sprig of fresh herbs. Or, place all ingredients on serving platter and have guests build their own. Serve.
This recipe is part of the Amuse-Bouches collection.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
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