Brussels Sprouts Canapés with Hummus and Roasted Carrot Pesto

Three Savories from A Tea for a Cause
Mini Savory Mushroom-Corn Cheesecakes (upper left), Brussels Sprouts Canapés with Hummus and Roasted Carrot Pesto (lower center) and Salmon-Chive Finger Sandwiches (upper right). China pattern: Royal Crown Derby Lombardy

These Brussels Sprouts Canapés with Hummus and Roasted Carrot Pesto are delicious savory bites. Pictured with Mini Savory Mushroom-Corn Cheesecakes  and Salmon-Chive Finger Sandwiches.

Brussels Sprouts Canapés with Hummus and Roasted Carrot Pesto
Yield: 24
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Ingredients
  1. ¼ cup prepared hummus
  2. 24 small gluten-free crackers*
  3. 24 Brussels sprout leaves
  4. 1 recipe Roasted Carrot Pesto (recipe follows)
  5. Garnish: chopped toasted almonds
Instructions
  1. Spread a thin layer of hummus onto each cracker. Top each with a single Brussels sprout leaf. Fill each leaf with a dollop of Roasted Carrot Pesto.
  2. Garnish with chopped almonds, if desired.
  3. Serve immediately.
Notes
  1. *We used Crunchmaster Multi-Seed Crackers.
TeaTime Magazine http://staging.teatimemagazine.com/
Roasted Carrot Pesto
Yield: ¹⁄³ cup
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Ingredients
  1. 3 carrots, cut in half lengthwise
  2. 1 clove garlic
  3. 1 tablespoon plus ¼ teaspoon extra-virgin olive oil, divided
  4. 2 tablespoons freshly grated Parmesan cheese
  5. 1 tablespoon chopped toasted almonds
  6. 2 teaspoons fresh lemon juice
  7. ⅛ teaspoon salt
  8. ⅛ teaspoon ground black pepper
  9. Garnish: additional extra-virgin olive oil
Instructions
  1. Preheat oven to 400°.
  2. Line a rimmed baking sheet with foil.
  3. Place carrots and garlic in a single layer on prepared baking sheet. Drizzle with ¼ teaspoon olive oil.
  4. Bake until carrots are very tender when pierced with a fork, approximately 25 minutes.
  5. In a bowl, mash carrots and garlic into a rough purée. Add remaining 1 tablespoon olive oil, cheese, almonds, lemon juice, salt, and pepper, stirring to blend. Transfer mixture to a covered container, and garnish with a thin layer of olive oil, if desired, to prevent drying out. Refrigerate until needed.
TeaTime Magazine http://staging.teatimemagazine.com/
 From TeaTime September/October 2016

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