Festive Canapes

Here are festive and easy-to-make finger food ideas that all use a little Island Farms by Natrel Cream Cheese to deliciously hold them together.

4.00 avg. rating (72% score) - 1 vote
  • Recipe Type
    Appetizers
  • Prep Time
  • Cook Time
  • Amount

Ingredients

For assorted canapes:

Grilled Zucchini with Roasted Peppers and Olives

  • 6 mm (1/4" inch) thick rounds of zucchini
  • Island Farms by Natrel Cream Cheese
  • Roasted red pepper
  • Slices of black olive
  • Sprigs of oregano or basil
  • Olive oil
  • Salt and pepper to season

Prosciutto and Pomegranate Canapes

  • Lightly toasted bite-sized slices of Italian bread
  • Island Farms by Natrel Cream Cheese
  • Prosciutto slices
  • Pomegranate seeds to garnish

Dilled Crab in Belgian Endive

  • Island Farms by Natrel Cream Cheese
  • Belgian endive leaves
  • Tinned or fresh cooked crab meat
  • Red pepper
  • Sprigs of fresh dill to garnish

Smoked Salmon and Asparagus

  • Small squares or rounds of rye bread
  • Island Farms by Natrel Cream Cheese
  • Horseradish
  • Smoked salmon
  • Asparagus tips
  • Ground black pepper to garnish

Directions

Grilled Zucchini with Roasted Peppers and Olives

  • Using high heat, grill or pan-sear 6 mm (1/4" inch) thick rounds of zucchini until firm-tender. Cool.
  • Top with 5 mL (1 tsp) of cream cheese, a strip of roasted red pepper, a slice of black olive, and a sprig of oregano or basil.
  • Drizzle with olive oil and season with salt and pepper.

Prosciutto and Pomegranate Canapes

  • Spread lightly toasted bite-sized slices of Italian bread with cream cheese.
  • Top with a slice of prosciutto.
  • Garnish with pomegranate seeds.

Dilled Crab in Belgian Endive

  • Pipe cream cheese into a Belgian endive leaf.
  • Top it with a little tinned or fresh cooked crab meat, finely diced red pepper, and sprig of fresh dill.

Smoked Salmon and Asparagus

  • Top a small square or round of rye bread with a teaspoon of cream cheese and a little horseradish.
  • Set a small slice of smoked salmon on top.
  • Garnish with a lightly cooked and cooled asparagus tip and a grind of black pepper.
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