The canapés are a creative combination of various prepared Greek products. It is essentially cooking. It is the traditional habit of a light meal that has been artfully transferred to pubs for years and is the classic quick meal for groups accompanied by a beer or a glass of wine.

The canapés became the popular at the cold buffet with friends on a Sunday afternoon, and if instead of appetizers they become sandwiches, you will satisfy them until they ask you for the recipes. . .

Cheeseballs with Pistachio

Mix well the feta with the creamy goat cheese and add the peanuts and some pepper. Form the mixture into balls, which we roll in the coating materials (grated peanuts and some breadcrumbs). Served on a wooden board.

Canapes with Pistachio Pesto

Cut the bread into slices, spread with pistachio pesto, garnish with cherry tomatoes or cucumber and arrange on a platter.

Cucumber slices with Pistachio Pesto

Wash the cucumber well and cut it into thin slices without cleaning it completely. With a spoon, put a small amount of pistachio pesto on each slice, garnish with half a cherry or a piece of olive and parsley leaves. Serve on a platter.