Recipes and Cooking Cilantro Canapes By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Kim Cornelison Total Time: 30 mins Servings: 20 Yield: 20 appetizers Jump to Nutrition Facts Ingredients 2 cup lightly packed fresh cilantro ¼ cup fresh mint leaves 1 fresh jalapeno chile pepper, seeded and cut up* 1 tablespoon lime juice 1 teaspoon sugar ½ teaspoon grated fresh ginger ¼ cup salted peanuts 1 - 2 tablespoon water 20 1/4-inch-thick baguette slices, toasted** ¾ cup chopped cucumber 5 cherry tomatoes, quartered Mint sprigs (optional) Directions In a food processor combine cilantro, mint, pepper, lime juice, sugar, and ginger. Cover; process until nearly smooth. Add peanuts; cover and process until combined. Add water until spreading consistency. Spread one side of each toasted baguette slice with some of the mixture. Top with cucumber, tomato, and mint. Print Nutrition Facts (per serving) 50 Calories 1g Fat 8g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 50 % Daily Value * Total Fat 1g 1% Sodium 86mg 4% Total Carbohydrate 8g 3% Total Sugars 1g Protein 2g Vitamin C 4.1mg 21% Calcium 20.2mg 2% Iron 0.5mg 3% Potassium 87mg 2% Folate, total 28.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.