I was looking for new Christmas recipe ideas, browsing through foreign sites and blogs, especially American ones, and I was really struck by this idea of the little tree made with the piping bag on top of the canapés with milk buns and colorful pepper balls.
I immediately liked it because it is simple, quick, yet super scenic.
On my blog of tree-themed recipes, there are already many, both sweet and savory, but these crostini with ricotta and pesto were missing… and I couldn’t resist making them my way and adding them to the collection of Christmas recipes.
I preferred not to season the ricotta because the PESTO is already flavorful on its own and I must say that as much as they are “little things,” they are truly appetizing. Perfect for the Christmas lunch buffet but also for the New Year’s Eve!!!!!!
These Christmas canapés can also be prepared in advance, without problems. I tried them and I can tell you that within a few hours in the refrigerator, nothing happens: the ricotta remains firm, the pesto does not separate, and the little tree stays perfect. Your choice, as always!
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I have opened a recipe channel open to all and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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If you’re looking for appetizers, you’re in the right place, and here on my blog, you will find all kinds, and I invite you to click on the links below:
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
- 6 milk buns (to be halved)
- 2 1/2 oz ricotta
- 3 Taggiasca olives (pitted and quartered (at least that's what I did))
- to taste red bell pepper
- to taste yellow bell pepper
- to taste pesto (for me classic Barilla)
Tools
- Knives
- Piping bags
Steps
Cut each milk bun in half.
Toast the inner parts in a non-stick pan for just a few minutes, the slices of bread (I do this so that the pesto or mousse that is put on is not absorbed too quickly by the crumb).
Spread a little bit of ricotta, just a thin layer, on the clearly cold canapé.
Wash two peppers of different colors and make small strips that will then be cut into small cubes of equal size (I can never manage to do this).
Insert classic Genoese pesto into a piping bag and draw little trees decorating with a “zigzag” line.
Add the pepper cubes as lights/balls, and it’s ready!They are definitely simple, cute, and I swear really tasty!
Enjoy your meal! Annalisa
