Savoury Nibbles

Savoury Nibbles
  • 12 servings
  • 0:15 Preparation
  • 0:02 Cooking
  • 0:17 Total Time

Ingredients

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  • green onion and red pepper submarine with basil pesto and goat cheese:

  • 1

    green onion and red pepper submarine roll

  • unsalted butter, room temperature

  • 1/4 cup
    (60 mL)

    shredded goat cheese

  • 3/4 cup
    (190 mL)

    basil pesto

  • To taste balsamic vinegar

  • chipotle submarine with rhubarb-mango tartare:

  • 1

    chipotle submarine roll

  • 1/4 cup
    (60 mL)

    unsalted butter, room temperature

  • 1/4 cup
    (60 mL)

    brown sugar

  • 1/2 cup
    (125 mL)

    rhubarb, diced

  • 1/2 cup
    (125 mL)

    ripe ataulfo (yellow) mango, chopped

  • 2 Tbsp.
    (30 mL)

    lime juice

  • 125 g

    paillot de chèvre log, sliced

Preparation

Preheat oven to 400°F (200°C) or barbecue to medium-high.

Cut the submarine rolls in 2 lengthways, then into 1-in. (2.5-cm) pieces.

Green onion and red pepper submarine roll: Lightly butter and broil or grill. Remove and let cool.

Top each piece with a bit of shredded cheese, some pesto and a few drops of balsamic vinegar and garnish with a basil leaf.

Chipotle Submarine: In a bowl, combine butter and brown sugar and spread on cut face of roll. Broil 1 - 2 minutes to brown. In another bowl, mix rhubarb and mango with lime juice.

Place a slice of chèvre on each broiled piece and top with rhubarb-mango tartare.

Source: Metro