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Canapes with Herbed Cream Cheese and Roasted Garlic


Yield: 24 canapes Prep 15 mins Cook 325°F1 hr

Ingredients

  • 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

  • cal.(kcal)80,
  • Fat, total(g)7,
  • chol.(mg)21,
  • sat. fat(g)4,
  • carb.(g)3,
  • pro.(g)2,
  • sodium(mg)97,
  • Percent Daily Values are based on a 2,000 calorie diet