These four canapé recipes come together fast but are anything but plain. Each small bite packs big flavors to delight your guests.
As easy to eat as they are to make, this apricot appetizer is like a cheese board in a bite.
- 4 ounces blue cheese, room temperature
- 1 tablespoon milk
- 20 dried apricots
- 10 walnut halves
- 2 tablespoons honey
- In a small bowl, stir together the blue cheese and milk until smooth.
- Top each apricot with about a teaspoon of the blue cheese mixture. Press 1/4 of a walnut into the blue cheese on each apricot. Drizzle with the honey.
Makes approximately 20
Crisp endive with a creamy filling and a crunchy garnish — these are simply addictive!
- 1 cup pecans (about 40)
- 4 ounces cream cheese, room temperature
- 1/4 cup milk
- 1/2 cup fresh dill, finely chopped
- Big pinch of salt
- 3 Belgian endives
- Preheat oven to 350 degrees F. On a baking sheet, spread the pecans in a single layer. Cook until the pecans are deeply toasted, about 10 minutes, stirring halfway through. Set aside to cool.
- In a medium bowl, stir together the cream cheese, milk, dill and salt until smooth. Add the cream cheese to a piping bag fitted with a French, star or round piping tip.
- Cut off the bottom tip of the endive and carefully remove the individual leaves. Pipe the dill cream cheese into the endive leaves and top each with two toasted pecans.
The classic combination of juicy, sweet cantaloupe and delicate, salty prosciutto is always a hit. The sophisticated twist here is the contrasting acidity of white balsamic vinegar.
- 1 small cantaloupe
- 4 ounces thinly sliced prosciutto
- White balsamic vinegar
- Cut the cantaloupe in half and use a spoon to scoop out the pulp and seeds. Cut each half into quarters, then cut each quarter into 1/2-inch slices. If your cantaloupe is on the large side, you may need to cut the slices in half to make a true canapé.
- Cut the prosciutto into 1/2-inch wide ribbons.
- Add a couple drops of balsamic vinegar to each cantaloupe slice, and then wrap each slice with a piece of the prosciutto. Serve cold.
Another spin on a traditional pair, radishes and butter get an alluring makeover with the smoky Spanish paprika, pimentón.
- 2 ounces (1/2 stick) butter, softened
- 1/2 teaspoon pimentón
- 1/2 teaspoon sea or kosher salt
- 20 radishes, washed and trimmed
- In a small bowl, beat the softened butter with a whisk until light and smooth. Whisk in the pimentón and salt.
- Serve the butter alongside the radishes. Alternately, quarter the radishes and spread a small amount of the smoky butter on each.
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