If you’ve got vegetarian or healthy-eater guests visiting, these cute Mediterranean canapés are just perfect for serving alongside a cool drink to fend off hunger pangs. And if you make too many of them, they’re great little guilt-free snacks you can reach for whenever you’re craving salty crisps or breadsticks. Just pop some in the fridge, ready for when you get that snack attack.
Ingredients (serves 20)
1 courgette
1tbsp olive oil
1 jar of Sacla Sun-Dried Tomato Pesto
Mozzarella
Sacla’ Artichoke Antipasto
Pea shoot
Method
Using a Y-shaped peeler, peel one courgette lengthways to make ribbons, then toss in a bowl with one tablespoon of olive oil.
Heat a griddle pan to high and cook the courgette strips until golden line marks appear on the surface (no need to turn them).
Remove from griddle and brush each strip with Sacla Sun-Dried Tomato Pesto.
Roll each up with a small amount of mozzarella, a piece of Sacla Artichoke Antipasto and a pea shoot. Secure with a cocktail stick.
Recipe courtesy of Sacla
