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.
Ingredients
For assorted canapes:
Grilled Zucchini with Roasted Peppers and Olives
- 6 mm (¼" 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
Preparation
Grilled Zucchini with Roasted Peppers and Olives
Prosciutto and Pomegranate Canapes
Dilled Crab in Belgian Endive
Smoked Salmon and Asparagus
- Using high heat, grill or pan-sear 6 mm (¼" 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.
- Spread lightly toasted bite-sized slices of Italian bread with cream cheese.
- Top with a slice of prosciutto.
- Garnish with pomegranate seeds.
- 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.
- 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.