HOLIDAYS
HOLIDAYS
Fresh herbs are the secret to this easy yet impressive appetizer.
Ingredients
- 1/4 Cup minced Watercress leaves
- 1/4 Cup minced fresh parsley
- 1/4 Cup minced fresh basil leaves
- 16 thin slices white bread
- 3 tablespoons butter, melted
- 1/4 Teaspoon salt
- 1/8 Teaspoon white pepper
- 3 oz. Port Wine Cheese, softened
- 1/2 Cup (@ 4 oz.) Mascarpone cheese, softened (see note below)
- 5 cherry tomatoes, thinly sliced
Steps
- Recipe from the book Celebrations by Jim McCann and Jeanne Benedict
- Preheat oven to 350F.
- Toss together watercress and 2 tablespoons parsley in a small bowl until combined. In another small bowl, toss together basil and remaining 2 tablespoons parsley until combined. Set aside.
- Cut 2 x 3 inch diamond shapes from bread slices using a diamond shaped cookie cutter or a sharp knife. Brush both sides of diamonds with melted butter. Place on a baking sheet and sprinkle with salt and pepper. Toast for 4 minutes until light brown.
- Remove from oven and spread 1 tablespoon Port Wine cheese per diamond over 8 diamonds. Spread 1 tablespoon Mascarpone cheese per diamond over remaining 8 diamonds. Sprinkle watercress mixture over Port Wine diamonds and basil mixture over Mascarpone diamonds. Or, make a design with herbs such as stripes across diamond. Garnish with cherry tomato slice in center of diamond. Arrange on a tray and serve immediately.
- Makes 4 servings
- Note: Mascarpone Cheese is usually available at Italian delicatessens. If unavailable mix together 1/3 cup cream cheese with 1 tablespoon sour cream and 1 tablespoon heavy cream until blended. Makes 1/2 cup mock Mascarpone cheese.
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