30 Minutes Passed Canapes Recipe

1. Preheat & slice

Preheat oven to 400°F (200°C). If using a baguette, slice into 24 thin rounds (about 1/2" thick). If using crackers, skip slicing.

2. Brush both sides of baguette slices lightly with 2 tbs olive oil and arrange in a single layer on a baking sheet.

3. Sprinkle the slices with 1 tsp salt and 1/2 tsp black pepper. Toast in the preheated oven 6–8 minutes until golden and crisp. Remove and cool on a rack.

4. In a small bowl, combine 6 oz room-temperature cream cheese and 2 tbs sour cream. Beat with a fork or small whisk until smooth and spreadable.

5. Stir in 2 tbs chopped fresh dill and 1 tsp lemon zest. Adjust seasoning with a pinch of salt and a little black pepper to taste.

6. Spread about 1 heaping tsp of the herbed cream cheese onto 8 toasted rounds/crackers. Top each with a folded slice of smoked salmon (use about 3/4 oz salmon per canapé).

7. Place 2–3 capers on top of the salmon and finish with a small sprinkle of chopped parsley and a tiny squeeze of lemon from the wedges.

8. In a bowl, combine 2 cups halved cherry tomatoes, 1 tsp minced garlic, 1 tbs balsamic vinegar, 1 tbs extra-virgin olive oil, 1/2 cup chiffonaded basil, and 1/2 tsp sea salt. Toss gently to coat and let sit 5–10 minutes to macerate.

9. Spoon the marinated tomatoes (about 1 tablespoon each) onto 8 toasted rounds/crackers. Top with a small tuft of microgreens or baby arugula for contrast.

10. In a food processor or with a hand mixer, combine 6 oz crumbled feta and 2 tbs Greek yogurt. Whip until smooth and creamy; add a splash of water or olive oil (about 1 tsp) if needed to reach a spreadable consistency.

11. Spread about 1 heaping tsp of whipped feta onto 8 toasted rounds/crackers. Drizzle each with 1/4 tsp honey and sprinkle with toasted walnut pieces (about 1/2 tsp) and a grind of black pepper.

12. Arrange the three types of canapés on a serving platter: 8 smoked salmon, 8 marinated tomato, 8 whipped feta. Garnish the platter with remaining microgreens and a light sprinkle of chopped parsley.

13. If serving immediately, offer lemon wedges for the salmon canapés and an extra drizzle of honey for the feta ones. If prepping up to 30 minutes ahead, cover loosely with a damp paper towel and store at room temperature; add delicate garnishes just before serving.