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Garlic Scape Pesto and Fondue Canapés

15 min
6 min
24 bites
Are you looking for easy appetizer recipes? If so, let us suggest our original and delicious fondue and Garlic Flower Pesto Canapés made with fondue À la Léonne. This sublime creation will please young and old alike! All just perfect for the cocktail hour!

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  • 1 fondue À la Léonne by 1001 Fondues, 350 g (12 oz)
  • 10 garlic scapes (stalks), finely chopped
  • 75 to 125 mL (1/3 to ½ cup) grated Parmesan cheese
  • 80 mL (1/3 cup) slivered almonds
  • 125 mL (1/2 cup) olive oil
  • Lemon juice, to taste
  • Baguette bread, sliced
  • 1 Italian tomato, cored and diced
  • Basil, to taste
  • Salt and pepper
  1. In a food processor or electric blender, place garlic scape, Parmesan cheese, almonds and 60 mL (1/4 cup) olive oil. Turn on the blender and gradually add the remaining olive oil until the desired consistency is reached. Add lemon juice to taste and salt.
  2. Preheat the oven to 200°C (400°F).
  3. Brush baguette slices with pesto.
  4. Cut raw fondue into strips. Place a fondue strip on each slice of bread.
  5. Bake for 6 to 8 minutes, until the internal temperature is at least 75 °C (167 °F).
  6. Garnish with diced tomatoes and basil. Add pepper.
  7. Serve immediately.

*Pesto can be stored in the refrigerator for a few days.

À la Léonne
À la Léonne Le Naufrageur microbrewery

À la Léonne with beer is delicate yet full of flavour—a surefire crowd-pleaser. Léonne beer, made by Carleton-based microbrewery Le Naufrageur, offers citrus notes that perfectly set off the blend of Fromagerie de l’Isle cheeses.

It’s ready to cook with no need for added ingredients: just grab your favourite fruits and veggies. We especially recommend green apple or pear (yum!).

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