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Canapes with Herbed Cream Cheese




Source of Recipe


judimae at rc


List of Ingredients




1 head garlic
2 packages cream cheese (8 oz each) -- softened
1 green onion -- chopped
1/2 teaspoon fresh lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/4 teaspoon salt
3 slices whole wheat bread -- crusts removed
24 flat-leaf parsley leaves
1/2 teaspoon freshly ground pepper


Recipe



Heat oven to 325 degrees F.

Wrap garlic tightly in foil and roast until soft, 1 hour. Let cool completely. Carefully peel garlic out of paper husks, trying to keep cloves as whole as possible. Slice 8 of the largest cloves into thirds lengthwise. Set aside. Transfer remaining garlic cloves, cream cheese, green onion, lemon juice, thyme, oregano, rosemary, and salt to a food processor. Pulse until smooth, 1 to 2 minutes. Transfer to a bowl and refrigerate until ready to use.

Heat broiler. Cut one bread slice into 8 triangles by cutting bread diagonally into quarters, then cutting each quarter in half to form 8 triangles. Repeat with remaining bread slices. Transfer slices to a broiler pan and broil about 1 minute per side (watch carefully so they don't burn).

To assemble, spread 1 teaspoon of herbed cream cheese evenly over each toast, then top with a slice of garlic and a parsley leaf. Sprinkle with pepper, if desired. Makes 24 canapes.

Per canape: 80 calories, 6.5 g fat, 21 mg cholesterol, 97 mg sodium, 3 g carbohydrates, 2 g protein, 24 mg calcium, 0 g fiber