Watercress Canapés

Photo: Jennifer Davick
You can make the cream cheese mixture up to 2 days ahead.

Yield:

Makes 3 to 6 dozen

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 40 Minutes

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

Preparation

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.

Try These Twists:

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.

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.

Note:

May 2012