Cannabis Infused Appetisers Recipes [April 2017]

April 01, 2017 | LaurieWolf

These are a few favorite "go-to" starters from Laurie Wolf's book "Cooking with Cannabis" by Quarto Press. Photos by Bruce Wolf.


smoked-salmon-ingredients.jpgA refreshing snack that is perfect for company or just one. You can mix the salmon into the cream cheese, but I prefer to place a little slice on top, with a squeeze of lemon and sometimes capers.

1. Slice cucumber & place on work surface. 

2. In a small bowl combine cream cheese and the Canna-butter.

3. Spread cream cheese mixture on each of the cucumber slices.

4. Sprinkle with the scallions.

5. Top with pieces of salmon and a squeeze of fresh lemon, if so desired.


bruschetta-ingredients.jpgZucchini is under appreciated. With good quality ricotta and lemon, it is divine. Crushed red pepper gives it a bit of spice, which is great with the mild ricotta.

1. Toast or grill the bread and immediately rub the peeled garlic clove over one side of each slice.

2. In a small bowl, combine the oils, drizzle over the toasted bread. Set aside. 

3. Heat a medium nonstick skillet over medium heat with a little olive oil. Add the sliced zucchini and cook, stirring constantly until the zucchini turns golden brown, 3 to 5 minutes. The zucchini should still have a little body. Toss with oregano, crushed red pepper, salt and pepper to taste.

4. Divide the zucchini slices between the slices of bread, then top each slice with equal amounts of the ricotta.


spinach-dip-ingredients.jpgDips are fun, hot dips are even more fun. This well-loved combination is enhanced with the addition of fluffy ricotta and some Canna-butter. 

1. Heat oven to 340 degrees Fahrenheit.

2. Use a food processor to combine the Canna-butter, cream cheese, spinach, artichoke, mayo, ricotta, sour cream, Romano cheese and salt and pepper. Pulse to blend.

3. In a small bowl combine the crumbs with melted butter.

4. Pour the mixture into a ramekin and top with the bread crumbs and dots of butter. Bake until golden brown. Serve with toasted sliced baguette or crackers.

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