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Cilantro Canapes



  • 2cups lightly packed fresh cilantro
  • 14cup fresh mint leaves
  • 1fresh jalapeno pepper, seeded and cut up
  • 1tablespoon lime juice
  • 1teaspoon sugar
  • 12teaspoon grated fresh ginger
  • 14cup salted peanuts
  • 1 -2tablespoon water
  • baguette (cut in 20 1/4-inch-thick slices)
  • 34cup chopped cucumber
  • 5cherry tomatoes, quartered
  • mint sprig (optional)


To toast bread slices: Lightly brush both sides of bread slices with olive oil (3 to 4 tablespoons total).

Arrange in a single layer on a large baking sheet.

Broil 4 to 5 inches from heat for 1 or 2 minutes or until lightly browned.

Turn over bread slices.

Broil 1 to 2 minutes more or until lightly browned.

Transfer to a wire rack to cool.

In a food processor combine cilantro, mint, pepper, lime juice, sugar, and ginger.

Cover, process until nearly smooth.

Add peanuts; cover and process until combined.

Add water until spreading consistency.

Spread one side of each toasted baguette slice with some of the mixture.

Top with the cucumber, tomato, and mint.

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