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PISTACHIO SPREAD & STRAWBERRY CANAPÉS

Makes about 12 small canapes & 1 ½ cups spread

Ingredients
  

For Spread:

  • 1 ½ cups dry-roasted, unsalted, shelled pistachios
  • 1 pinch sea salt
  • 3 tbsp agave nectar or pure maple syrup
  • ¾ cup nondairy milk or as needed

For Canapés:

  • 6 slices whole-grain sandwich bread, crusts removed
  • 12 fresh strawberries, hulled and sliced

Instructions
 

To make the spread:

  • Place the pistachios, salt, and agave in a blender, or use a handheld blender, or even better, a high-speed blender.
  • Begin to blend and pour in just enough milk to obtain a spreadable but not too liquid consistency. You can make it as smooth as you want or leave it a little chunkier.
  • Store in an airtight container in the fridge for up to a week.

To assemble the Canapés:

  • Using 2-inch, fun-shaped cookie cutters (hearts, stars, animals), stamp shapes out of the slices of bread. (Waste not, want not: use the remnants of those slices to make bread crumbs!)
  • Apply enough pistachio spread to generously cover the whole surface of the bread.
  • Top each with a sliced strawberry, and serve.