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!
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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!
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!
- 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
- 1" round cookie cutter
- baking sheet
- parchment paper
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.
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