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ShareCanapes with Herbed Cream Cheese and Roasted Garlic
Yield: 24 canapes
Cook: 1 hr 325°F
- 1 head garlic
- 2 ounce package (8 oz. each) cream cheese, softened
- 1 green onion, chopped
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 3 slices whole wheat bread, crusts removed
- 24 fresh flat-leaf parsley leaves
- 1/2 teaspoon freshly ground pepper (optional)
Directions
1. Heat oven to 325 degree F. Wrap garlic tightly in foil and roast until soft, 1 hour. Let cool thoroughly. Carefully peel garlic out of paper husks, trying to keep cloves as whole as possible. Slice 8 of the largest cloves into thirds lengthwise. Set aside. Transfer remaining garlic cloves, cream cheese, green onion, lemon juice, thyme, oregano, rosemary, and salt to a food processor. Pulse until smooth, 1 to 2 minutes. Transfer to a bowl and refrigerate until ready to use.
2. Heat broiler. Cut one bread slice into 8 triangles by cutting bread diagonally into quarters, then cutting each quarter in half to form 8 triangles. Repeat with remaining bread slices. Transfer slices to a broiler pan and broil about 1 minute per side (watch carefully so they don't burn). To assemble, spread 1 teaspoon of herbed cream cheese evenly over each toast, then top with a slice of garlic and a parsley leaf. Sprinkle with pepper, if desired. Makes 24 canapes.
Nutrition Facts
- Calories(kcal)80,
- Protein(gm)2,
- Carbohydrate(gm)3,
- Fat, total(gm)7,
- Cholesterol(mg)21,
- Saturated fat(gm)4,
- Sodium(mg)97,
- Percent Daily Values are based on a 2,000 calorie diet
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