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Harvest Canapés with Chipotle Cheese Topping

Vegetarian Times Issue: October 1, 2008   p.65

A pumpkin-shaped cookie cutter gives these hors d’oeuvres a harvest holiday feel. Try other shapes as well, but don’t use ones that have too many small edges or angles, which can make spreading the cheese topping difficult.

Directions

1. Preheat oven to 350°F. Place garlic and oil in small baking dish or ramekin. Cover with foil, and bake 20 minutes, or until garlic is softened. Transfer to small bowl, and mash with chipotle. Mix in cream cheese, and season with salt and pepper.

2. Toast bread until crispy on both sides. Cut into decorative Halloween shapes, or use a 2-inch round cookie cutter to get 3 pieces per slice. Spread with cream cheese mixture; garnish each with radish slices and 2 crisscrossed chives. 

Member Rating: 111

ingredient list

Makes 24 2-inch-diameter canapés

  • 1 Tbs. olive oil
  •  4 cloves garlic, peeled
  • ½ chipotle chile in adobo sauce, minced
  • ½ cup cream cheese
  • 8 slices whole-wheat sandwich bread
  • 3 radishes, thinly sliced into rounds
  • 8 chives, cut into 2-inch pieces, for garnish

Nutritional Information

Per :

Calories 43
Protein 1g
Total Fat 2.5g
Saturated Fat 1g
Carbs 4g
Cholesterol 5mg
Sodium 78mg
Fiber 1g
Sugar 0g
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