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PISTACHIO SPREAD & STRAWBERRY CANAPÉS

PISTACHIO SPREAD & STRAWBERRY CANAPÉS

Ingredients:

 

FOR SPREAD

  • 1½ cups dry-roasted, unsalted, shelled pistachios
  • Pinch of sea salt
  • 3 tablespoons agave nectar or pure maple syrup
  • ¾ cup nondairy milk, or as needed

 

FOR CANAPÉS

  • 6 slices whole-grain sandwich bread, crusts removed (if you wish)
  • 12 fresh strawberries, hulled and sliced
  • Instructions

    To make the spread:

    • Place the pistachios, salt, and agave in a blender, or use a handheld blender, or even better, a high-speed blender.
    • Begin to blend and pour in just enough milk to obtain a spreadable but not too liquid consistency. You can make it as smooth as you want or leave it a little chunkier. Store in an airtight container in the fridge for up to a week.

    To assemble the Canapés :

    • Using 2-inch, fun-shaped cookie cutters (hearts, stars, animals), stamp shapes out of the slices of bread. (Waste not, want not: use the remnants of those slices to make bread crumbs!)
    • Apply enough pistachio spread to generously cover the whole surface of the bread. Top each with a sliced strawberry, and serve.
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