“Cute little finger food! A great appetizer for any party or even NYE!.”
- Chelle
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1 loaf butter bread – or white bread 4 radishes – small to medium 8 multi-colored cherry tomatoes – small 1 cucumber – small 1 tbsp. capers sprouts – a small bunch 8 chives 8 slices prosciutto 8 tsp. chive cream cheese
INGREDIENTS
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Beautiful Spring Canapés
YIELD
24 canapés
COURSE
Appetizer
TIME
35 minutes
LEVEL
Beginner
Prep the Toppings
1
Cut 24 squares out of bread slices with a cookie cutter and toast at 250 F. for 10 minutes. Slice tomatoes, cucumber and radishes into thin pieces.
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Make Pesto & Tapenade Canapés
2
Top slices of toast with olive tapenade and pesto. Top each with prepped vegetables, as well as chives and capers.
NEXT STEP
Make Prosciutto Rose Canapés
3
Add chive cream cheese to remaining toasts. Cut and fold prosciutto in half and roll into a rose. Place in the center of toast. Add a few sprouts and serve.
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