Red pepper canap

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15 min


32 canapés

* PLUS Cooking time: 10 minutes, Broiling Time: 4 minutes


  • 140-g roll goat cheese , or 125-g pkg cream cheese
  • 2 to 4 tbsp hot sauce , such as Dan T's Spiced Cayenne Sauce
  • 1/3 cup black olives , pitted
  • 2 sweet red bell peppers
  • 1 tbsp olive oil
  • 1 large garlic clove , minced
  • 1 long French baguette
  • 1 small bunch arugula or spinach
  • 250 g sliced roast beef


  • Stir cheese with hot sauce to taste. Pit olives and cut into chunks. Seed and thinly slice red peppers. Heat oil in a large frying pan set over medium heat. Add peppers and garlic. Sauté, stirring often, until peppers are softened, about 10 minutes.
  • Adjust rack about 4 inches (10 cm) from broiler and preheat. Slice baguette crosswise into 1/4-inch- (0.5-cm-) thick slices. You should have toppings for about 32 slices. Lay slices on a baking sheet and lightly toast under broiler, about 2 minutes per side.
  • Spread slices with cheese mixture. Cover with a piece of arugula. Add a slice of beef. Scatter with a few sautéed peppers. Dot with several pieces of olive. Serve right away or cover with plastic wrap and refrigerate up to 3 hours.

Nutrition (per serving)

  • Calories
  • 64,
  • Protein
  • 3.8 g,
  • Carbohydrates
  • 5.9 g,
  • Fat
  • 2.8 g,
  • Fibre
  • 0.3 g,
  • Sodium
  • 129 mg.

This substantial but not-too-filling party nibble is from Therese Taylor of Dan T’s Inferno. Choose your own level of “fire.”

Make ahead

Complete Step 1. Cover cheese mixture, olive pieces and sautéed peppers separately and refrigerate up to 2 days. Later, continue with Step 2.