 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
You can make the cream cheese mixture up to 2 days ahead. Ingredients:
1 (8-oz.) package cream cheese, softened |
2 tablespoons sour cream |
2 tablespoons mayonnaise |
1 cup lightly packed watercress |
1/4 cup firmly packed fresh parsley leaves |
1/4 teaspoon salt |
1/4 teaspoon pepper |
18 white sandwich bread slices |
assorted vegetable slices and herbs |
Directions:
1. Pulse first 3 ingredients in a food processor until smooth. Add watercress and next 3 ingredients; process until finely chopped.
2. Spread 1 Tbsp. cream cheese mixture onto each bread slice. Top with assorted vegetable slices and herbs in a single layer, pressing lightly. Trim crusts from bread. Cut each bread slice into 4 squares or 2 rectangles.
3. Try These Twists:
4. Goat Cheese Canapés: Omit watercress and parsley. Reduce cream cheese to 4 oz. Add 1 (4-oz.) goat cheese log, softened, with cream cheese and 2 tsp. chopped fresh thyme with salt in Step 1. Top with: candy-cane beets and chives, or sliced squash and salmon caviar.
5. Bacon-and-Olive Canapés: Omit salt. Substitute 1/2 cup green olives, chopped, and 6 cooked and crumbled bacon slices for watercress and parsley. Add salt to taste. Top with: sliced grape tomatoes and hard-cooked eggs, or basil leaves, celery, and radishes.
|
|