Macon, Mozzarella and Pesto canapes

Rating

This addictive little canape is the perfect addition to a snack platter, as a starter or even as a part of a meal. I have been making these for years, and no matter how many of these I make, there’s never enough!
- Recipe author: Irene Margolis

Prep Time20 minsCook Time15 minsTotal Time35 mins

 2 Packets HERBI VŌHR Macon
 1 Packet Irene’s Gourmet Pesto
 1 Block Irene’s Gourmet Meltme, Mozzarella or Gouda
 1820 Toothpicks or mini bamboo skewers

1

Cut the cheese into square blocks (+/- 1 x 1cm)

2

Take 1 rasher of macon and place on a fat surface

3

Smear liberally with pesto

4

Place 1 square of cheese of cheese on 1 end of the rasher

5

Roll up and secure with a toothpick

6

Repeat until all the rashers are used done and place on a oven tray (or in the air-fryer basket)

7

Bake in a pre-heated - 180ﹾ- oven for 10 – 15 minutes until the cheese just starts melting and the macon is glossy and starts to crisp. (Alternatively bake in the air-fryer at 180ﹾ for 5 minutes)

8

Serve hot!

Ingredients

 2 Packets HERBI VŌHR Macon
 1 Packet Irene’s Gourmet Pesto
 1 Block Irene’s Gourmet Meltme, Mozzarella or Gouda
 1820 Toothpicks or mini bamboo skewers

Directions

1

Cut the cheese into square blocks (+/- 1 x 1cm)

2

Take 1 rasher of macon and place on a fat surface

3

Smear liberally with pesto

4

Place 1 square of cheese of cheese on 1 end of the rasher

5

Roll up and secure with a toothpick

6

Repeat until all the rashers are used done and place on a oven tray (or in the air-fryer basket)

7

Bake in a pre-heated - 180ﹾ- oven for 10 – 15 minutes until the cheese just starts melting and the macon is glossy and starts to crisp. (Alternatively bake in the air-fryer at 180ﹾ for 5 minutes)

8

Serve hot!

Macon, Mozzarella and Pesto canapes

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