Horseradish Canapés
Makes 30 canapés 12 servings
In Verona, Italy, some cooks liked to use horseradish instead of pepper and one finds horseradish in the cooking of Friuli-Venezia Giulia as well. These very simple canapés are slightly spicy from the horseradish, but not overly so. Decorate the top with a small leaf of watercress if you like.
3 ounces whipped cream cheese
1/4 cup peeled and grated fresh horseradish
3 tablespoons sour cream
1/2 cup finely chopped fresh watercress
Thirty 1/4-inch-thick slices French baguette
In a medium-size bowl, mix the cream cheese, horseradish, sour cream, and watercress until well blended, keeping to the side some watercress leaves for garnishing the tops, if desired. Spread about 1 teaspoon of the mixture on each slice of bread and serve.
from:
Little Foods of the Mediterranean
500 Fabulous Recipes for Tapas, Hors d'Oeuvre, Meze, and More
by Clifford A. Wright
Harvard Common Press
Hardcover: $37.95
ISBN: 1-55832-226-4
Paperback: $21.95
ISBN 1-55832-227-2
Recipe reprinted by permission.
Little Foods of the Mediterranean
Recipes
- Cookbook Profile Archive
This page created December 2003
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