Makes 7-8 large canapés. Prep & Cooking Time: 45 minutes
*The Parsley Pesto recipe can be found on the website, published 10/09/2015.
Ingredients:
- 2 large / 4 medium potatoes
- 1 courgette
- parsley
- garlic
From the cupboard:
- 100g crème fraîche
- cooking oil for greasing and pesto
- cheddar for sprinkling
Method:
- Peel the potatoes and cut into 1-inch slices. Steam until tender.
- Cut courgettes into 1-inch slices. Season them with salt. Grill them in a very hot grill pan, remembering to lightly grease them before adding them to the pan. Leave aside until the potatoes are ready.
- Layer the canapés on a greased baking tin, a potato slice first, then a teaspoon of pesto* and a courgette slice on the top.
- Bake in a preheated oven (180°C) for about 10 mins until the pesto has soaked into the potatoes.
- Turn off the oven and top the canapés with slices of cheddar. Keep the tin in the oven until the cheddar melts.
- Mix the rest of the pesto with crème fraîche and serve it together with the canapés.
Recipe and image by Pavlina.