I was looking for new ideas for Christmas recipes, browsing even foreign sites and blogs, especially American ones, and I was really struck by this idea of the little tree made with a pastry bag on top of the canapés with milk rolls and colorful pepper balls.
I liked it right away because it’s simple, quick, yet super scenic.
On my blog of tree-themed recipes there are already many, both sweet and savory, but these canapés with ricotta and pesto were really missing… and I couldn’t help but remake them in my own way and add 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 although they are “little things” they are really tasty. Perfect for the Christmas lunch buffet but also for the New Year’s Eve dinner!!!!!!
These Christmas canapés can also be prepared in advance, without any issues. I tried them and I can tell you that in a few hours in the fridge nothing happens: the ricotta stays firm, the pesto doesn’t separate, and the little tree remains perfect. Your choice, as always!
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications, and no sound, to which you can subscribe 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 are looking for appetizers, you are 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 cheap
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
- 6 milk rolls (to be cut in half)
- 2.5 oz ricotta
- 3 Taggiasca olives (pitted and cut into 4, or at least that’s what I did)
- as needed red bell pepper
- as needed yellow bell pepper
- as needed pesto (for me classic Barilla)
Tools
- Knives
- Pastry bags
Steps
Cut each milk roll 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 does not get absorbed too quickly by the crumb).
Spread a little ricotta, just a thin layer, on the clearly cold canapé.
Wash two peppers of different colors and make small slices that will then be cut into small dice of equal size (I never manage to get them equal).
Insert classic Genoese pesto into a pastry bag and draw little trees decorating with a zig-zag line.
Add the pepper cubes as lights/balls, and you are done!They are definitely simple, cute, and I promise really tasty!
Bon appetit! Annalisa
