I love a canapé party – people, music, cocktails, and tiny, beautifully-crafted, savory bites. Canapés can be simple and flavorful, or complex and gorgeous (and also tasty). Sun Dried Tomato Basil Mozzarella Canapés are on the easy side, but take a little finesse to assemble. Sun dried tomato pesto packs a flavorful punch, while subtly sweet mozzarella and sweet basil provide a great contrast to the sharp tomato. This canapé is perfect for a warm summer soirée or any time of year! Also, snag a similar display board here!
Please note, this post contains affiliate links that help me offset the costs of managing this blog at no cost to you
The Ingredients
A classic canapé is composed of a bread base, savory spread and garnish. I try to do low carb or Paleo/Whole30 canapés as often as possible, but sometimes we need a little bread break in our lives. I went completely classic-canapé with this recipe.
These canapés are built from a scratch Pan Luciane bread base, a spread of flavorful sun-dried tomato pesto (snag a great pesto here or here), a fresh mozzarella pearl, and a smidgen of julienne basil. Lioni Mozzarella makes a great mozzarella pearl (the “Perle” version). I love this flavor combination. Your guests will be scooping these up in no time!
Julienne Basil
Quickly julienne basil by rolling four or five basil leaves in a tight roll from stem to tip of the leaf. Hold the roll tightly with one hand. Then, with a very sharp knife, cut thin strips of basil along the rolled side. End result – lots of super thin strips of basil in a snap!
What’s your favorite canapé? Let me know in the notes below!
Sun Dried Tomato Basil Mozzarella Canapés
Tangy sun-dried tomato comes together with sweet basil, and creamy fresh mozzarella in this perfect Sun Dried Tomato Basil Mozzarella Canapé. Perfect for any time of year, and sure to be a favorite bite!
Ingredients
- 1/2 load fresh Pan Luciane bread sliced or other non-airy white bread
- 1 8-oz jar sun-dried tomato pesto
- 8 oz fresh mozzarella pearls
- 1/2 oz fresh basil
Special tools
- 1" round cookie cutter
- baking sheet
- parchment paper
Instructions
-
Heat the oven to 350 degrees. Line a baking sheet with parchment, and set aside. Drain the mozzarella pearls, and set aside in the strainer.
-
Using a 1" round cookie cutter, cut circles of bread. Be careful not to include crust in your circles, as it can be tough.
-
Place the bread rounds in a single layer on the baking sheet, and toast in the oven for 5 minutes. Depending on the baking sheet and how much bread you have, you may need to toast in two batches. While the bread is toasting, julienne the basil.
-
Remove the bread from the oven, and place the bread rounds on a cutting board for assembly.
-
Next, carefully spread each round with a thin layer of sun-dried tomato pesto. Be sure to leave a small edge of bread showing outside the pesto.
-
Then top each canape with a single mozzarella pearl. Garnish with julienne basil.
-
Arrange on a serving platter, and serve immediately.
Leave a Reply