Spicy Canapes
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These spicy canapes are one of my go to appetizers when I want something that looks impressive but doesn't require much fuss. You can have them ready in under 45 minutes total, and most of that is just baking time, so you're barely in the kitchen. The base is a simple garlic rubbed baguette topped with a zesty black bean and roasted pepper mixture that's absolutely bursting with flavor. Black beans are packed with fiber and protein, making these bites actually nutritious despite tasting totally indulgent. Plus, everything here is budget friendly and probably already in your pantry. Trust me, your guests will be asking for the recipe before you even finish serving them.
Ella x
Ingredients
- 1baguette(thinly sliced)
- 60 mlolive oil
- 3garlic cloves(minced)
- 200 groasted red peppers(diced)
- 400 gblack beans(canned, drained and rinsed)
- 20 gfresh cilantro(chopped)
- 30 mllime juice
- 45 mlsriracha sauce
- 5 gcumin
- 3 gsea salt
- 100 gcrumbled feta cheese
Detail level
Instructions
- 1
Preheat your oven to 200 degrees Celsius. Arrange the baguette slices on a large baking tray in a single layer.
Tip: Slightly overlapping slices is fine and helps them cook evenly.
- 2
Brush both sides of each baguette slice lightly with olive oil and sprinkle with minced garlic. Toast in the oven for about 10 minutes until they are golden and crispy.
Tip: Watch them carefully so they don't burn, especially the edges.
- 3
While the bread toasts, combine the diced roasted red peppers, black beans, fresh cilantro, lime juice, and half of the sriracha sauce in a medium bowl. Add the cumin and sea salt and stir everything together until well mixed.
Tip: Taste the mixture and adjust the spice level by adding more sriracha if you prefer extra heat.
- 4
Remove the toasted baguette slices from the oven and let them cool for a couple of minutes on the tray.
Tip: They will continue to crisp up as they cool.
- 5
Spoon a generous amount of the red pepper and black bean mixture onto each toasted slice, spreading it evenly.
Tip: Don't pile it too high or the canapes will be difficult to eat.
- 6
Top each canape with a small pinch of crumbled feta cheese and a light drizzle of the remaining sriracha sauce.
Tip: The feta adds a creamy contrast to the spicy filling.
- 7
Arrange the finished canapes on a serving platter and serve immediately while they are still warm and the bread is crispy.
Tip: If you need to make these ahead, assemble just before serving to keep the bread from getting soft.
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