Chef's Canapes Recipe

Prepare the cream cheese spread

In a medium bowl, combine 1 cup cream cheese and 2 tablespoons Greek yogurt. Stir until smooth and spreadable.

Add 2 tablespoons finely chopped fresh dill, 1 teaspoon lemon zest and 1 teaspoon lemon juice to the cream cheese. Season with 1 teaspoon freshly ground black pepper. Mix until evenly combined. Taste and adjust lemon or salt if needed.

If using slightly stale baguette rounds, place them on a baking sheet and toast in a 375°F (190°C) oven for 5–7 minutes until lightly golden and crisp. Let cool slightly.

Spread about 1 tablespoon of the dill cream cheese mixture onto each toast (adjust to cover surface thinly).

Fold or cut smoked salmon slices into pieces roughly the size of each toast (about 0.33 oz per piece). Drape a piece of smoked salmon over the cream cheese on each toast.

Top each canapé with a few rinsed capers (about 1/8 teaspoon per piece) and a small dill sprig for garnish.

Arrange on a platter and keep chilled until serving (no longer than 2 hours at room temperature).

If using baguette slices that are soft, toast 24 rounds at 375°F (190°C) for 5–7 minutes until lightly crisp. Cool slightly.

Cut 8 oz brie into 24 thin slices (about 0.33 oz each) or small wedges. Leave the rind intact or trim as desired.

Place one slice of brie on each toast while the toast is still warm so the cheese softens slightly.

Fold prosciutto slices into smaller ribbons or quarters (about 0.33 oz prosciutto per piece) and place one folded piece on top of the brie for each canapé.

Drizzle approximately 1/8 teaspoon honey over each canapé (total 2 teaspoons distributed across 24 pieces). Sprinkle a light pinch of fresh thyme leaves and a crack of black pepper over each.

If desired, secure each canapé with a toothpick for easy serving.

Arrange on a serving platter. Serve within 1 hour for best texture (brie soft but not melted).