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.
Little Foods of the Mediterranean
500 Fabulous Recipes for Tapas, Hors d'Oeuvre, Meze, and More
by Clifford A. Wright
Harvard Common Press
Recipe reprinted by permission.
This page created December 2003
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