4 slices of bread
2 ripe bananas
4 tablespoons of creamy Minas cheese
2 tablespoons of peppermint jelly
2 tablespoons of basil pesto
4 slices of bread
2 ripe bananas
4 tablespoons of creamy Minas cheese
2 tablespoons of peppermint jelly
2 tablespoons of basil pesto
Cut the bread into four pieces without crust and toast in the oven
Peel the bananas, cut each one into eight 4mm thick slices, and sauté in a non-stick pan with oil
Assemble the canapés by layering creamy Minas cheese, banana, peppermint jelly, and basil pesto.
