Cold Hors D’oeuvre Recipe
$4.00 per person for each cold appetizer with the purchase of any catering package.
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Ingredients
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Smoked Salmon Canapés
Cucumber Bites (Vegetarian)
Prosciutto & Melon Skewers
Method
Smoked Salmon Canapés
Prepare cream cheese spread
In a medium bowl, soften 8 oz cream cheese with a fork. Add 1 tablespoon chopped fresh dill, juice of half the lemon (about 1 tbsp), 1/4 tsp freshly ground black pepper and mix until smooth. Adjust salt to taste (cream cheese is usually salty enough).
Assemble canapés
Lay out 24 mini rye rounds or blinis on a platter. Spread about 1 teaspoon of the cream cheese mixture on each round. Cut smoked salmon into 24 thin portions (about 1/2 oz each) and fold one portion decoratively onto each spread. Top each with a few capers (about 1/8 tsp each) and a small sprig of dill.
Finish
Zest remaining half of the lemon very lightly over the canapés for brightness and finish with a crack of black pepper. Keep chilled on a tray until service (cover with plastic wrap).
Cucumber Bites (Vegetarian)
Slice 2 English cucumbers into 24 rounds about 1/3 inch thick. Pat dry with paper towel to remove excess moisture (prevents sogginess).
In a small bowl, combine 6 oz soft goat cheese, 2 tablespoons finely chopped chives, 1 teaspoon lemon zest, and 1/2 teaspoon sea salt. Mix until smooth and slightly whipped. Taste and adjust seasoning.
Using a small spoon or piping bag fitted with a medium round tip, place about 1 teaspoon of the goat cheese mixture on each cucumber round. Sprinkle a small pinch of everything bagel seasoning or additional chopped chives on top for garnish.
Arrange on a platter and keep refrigerated until serving (do not stack).
Prosciutto & Melon Skewers
If using a whole melon, halve, seed and use a melon baller to make 24 melon balls. Alternatively, cut melon into 24 bite-sized wedges.
Tear prosciutto slices into 24 pieces roughly the size needed to wrap a melon ball. Lightly wrap each melon ball with a piece of prosciutto, nestle one fresh basil leaf between prosciutto and melon, and secure with a wooden cocktail pick.
Arrange skewers on a platter and drizzle about 2 tablespoons of balsamic glaze evenly across the skewers. Finish with a light grind of freshly ground black pepper.
Keep chilled until service; assemble no more than 1–2 hours before serving to prevent moisture loss from melon.