Smoked Salmon Canapes
2 tablespoons olive oil- 2 large red bell peppers
- 8 thin slices sour dough bread or good quality baguette, sliced in 1/2 inch slices and toasted slightly
- 4 heaping tablespoons Pesto (recipe follows)
- 4-6 ounces fresh mozzarella, sliced into 1/4-inch thick rounds
- 6-8 ounces smoked salmon
- chopped chives for garnish
To Roast the Peppers:
- Lightly oil the peppers and char them over a gas burner until the skin starts to blister and blacken
- When the skin is completely black (be sure to remove from flame before the skin turns ashy white), transfer the peppers to a stainless steel bowl (or brown paper bag rolled shut) and cover with plastic wrap
- Allow peppers to sit for 10 minutes or until steam is completely gone and peppers are cool enough to handle
- Remove charred skin from peppers; slice off the tops and cut into 4 sections, removing the seeds and ribs
To Make the Pesto:
- 2 cups tightly packed fresh basil leaves
- 1/2 cup pine nuts, toasted and cooled
- 1/4 cup parmesan cheese, grated
- 1 clove garlic, cut into slices
- 1/2 cup olive oil
- Freshly ground black pepper to taste
- Place all of the Pesto ingredients in a blender or food processor and puree until a thick paste forms. If necessary, scrape down the sides and blend again to ensure a consistent texture.
- Season with salt and pepper.
- Transfer to a glass container with a firm fitting lid and cover with 1/8 inch of olive oil to preserve color.
- Refrigerate Pesto until ready to use.
To Assemble Canapes:
- Place 8 slices of toasted baguette or bread slices and spread with 1/2 tablespoon of the pesto.
- Layer roasted pepper strips, sliced mozzarella, and smoked salmon on top of the pesto.
- Sprinkle chopped chives on top of salmon and serve.
