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Fruit Topped Canapes


Yield: 36 Appetizers

8 To 10 slices whole wheat or rye bread
2 3 oz. pkg. cream cheese, softened
2 tablespoon Milk
1 teaspoon Grated orange peel
8 To 10 thin slices cooked ham
12 Pineapple chunks
12 Mandarin orange segments
6 Seedless green grapes,halved

Trim crusts from bread. In small bowl, combine cream cheese, milk and orange peel; blend well. Reserve about 3 tablespoons of mixture. Thinly spread remaining cream cheese mixture on bread slices; top each with ham slice. Cut into desired shapes. Pipe or spoon a small amount of reserved cream cheese mixture in center of each canape top with fruit. Cover, refrigerate up to 24 hours before serving.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.