TOMATO-CHEESE CANAPéS
Looking for a distinctive appetizer made using just four ingredients? Then check out this tomato and cream cheese canapés decorated with bell pepper and chives - looks pretty, tastes great!
Provided by Pillsbury Kitchens
Categories Appetizer
Time 45m
Yield 20
Number Of Ingredients 4
Steps:
- Allow cream cheese spread to stand at room temperature for 30 minutes. Meanwhile, using 1-inch star canapé cutter, cut 20 stars from yellow pepper.
- Pipe or spoon about 2 teaspoons cream cheese spread onto each tomato slice. Top each with pepper star and several chive pieces.
Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 20 mg, Sugar 0 g
CHEESE AND SUN-DRIED TOMATO CANAPéS
Bread layered with tomato spread and sprinkled with cheese, bacon and parsley gives you delicious baked appetizers - perfect for a party.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 375°. Place bread slices (cut bread into shapes using holiday cookie cutters if desired) in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until toasted.
- Spread each slice with tomato spread. Sprinkle with cheese, bacon and parsley. (If making ahead, cover and refrigerate up to 24 hours.) Bake about 5 minutes or until cheese is melted. Serve warm.
Nutrition Facts : Calories 55, Carbohydrate 5 g, Cholesterol 10 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 160 mg
TOMATO CANAPES
Little cups filled with a tomato mixture and a flavorful mayo topping.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 °F. Place the diced tomatoes in a colander. Sprinkle with the onions, basil and House Seasoning, and toss to coat. Allow to drain, stirring occasionally. Fill each phyllo shell with 1 teaspoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with 1 teaspoon of the mayonnaise mixture. Sprinkle each shell with 1/4 teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time.
CREAM CHEESE CANAPES
Cream cheese, sundried tomatoes and rye bread make these tasty little canapes that can be frozen so that you're ready for unexpected company.
Provided by lazyme
Categories < 30 Mins
Time 20m
Yield 90 serving(s)
Number Of Ingredients 9
Steps:
- Cut each slice of bread diagonally in two. Spread butter thinly over each triangle, place, buttered side up, on a cookie sheet and lightly brown in the oven or broil very briefly.
- Mix together cream cheese, mayonnaise, Tabasco, green onion and cayenne into a paste. Pile about 1 tablespoon on each triangle of bread on the unbuttered side. Sprinkle with Parmesan, about 1 teaspoon on each. Top each canape with 1/4 of a sun-dried tomato. Freeze.
- Bake, frozen, at 375ºF for 10 minutes. Serve hot.
TOMATO & FETA PESTO BITES
Tiny, tasty canapés - a perfect party treat
Provided by Good Food team
Categories Buffet, Canapes, Starter
Time 45m
Number Of Ingredients 9
Steps:
- Roll out the pastry on a surface lightly dusted with the Parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6.
- Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
- To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.
Nutrition Facts : Calories 271 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 7 grams protein, Sodium 0.96 milligram of sodium
CHERRY TOMATO CANAPES WITH GOAT CHEESE AND CAVIAR
These baby balls of flavour make an elegant cold canapé that's easy to make in bulk. Cook's note: Buy the bigger variety of cherry tomato as these are easier to stuff.
Provided by English_Rose
Categories Vegetable
Time 15m
Yield 30 canapes
Number Of Ingredients 8
Steps:
- Cut the base off each of the cherry tomatoes and scoop out the seeds. Put them, cut side down and sit on kitchen paper to absorb any tomato juices from inside.
- In a bowl, mix together the goat's cheese, cream and chopped chives and season with salt and pepper. This can now be spooned or piped (piping looks more stylish and professional) into the hollowed-out tomatoes.
- Cut the chives for the garnish into 1cm lengths. Top each tomato with a little caviar and a couple of pieces of chive.
Nutrition Facts : Calories 17.7, Fat 1.2, SaturatedFat 0.8, Cholesterol 2.8, Sodium 18.6, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 1.1
TOMATO AND CHEESE CANAPES
a quick and easy recipe for canapes, so easy to make, and a dozen can be whipped up in just a few minutes!
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 12 canapes
Number Of Ingredients 4
Steps:
- Top each cracker with basil, cheese and tomato, and voila! you have a canape!
Nutrition Facts : Calories 31.6, Fat 2.5, SaturatedFat 1.6, Cholesterol 7.9, Sodium 47.1, Carbohydrate 0.4, Fiber 0.1, Protein 1.9
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