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This is an easy and tasty version of canapes with egg and chives – little tea sandwiches. If you have leftover eggs from Easter, whip ’em out and make these canapes. They are so simple, I’m embarrassed to call this a recipe… It’s an idea and a darn good one!
I’ve completed my first semester of nursing school!! Pharmacology – I will not miss you! I am so thankful to God for giving me a brain like a sponge. It’s amazing how much the human brain can absorb!
I probably learned more in 1 semester of nursing school than in all 4 years of business school. Nursing is a different world with a language all its own. So, I’m doing a little celebration dance (internally, since I have zero dancing skills). This calls for celebration, with canapes of course!
I thought I’d post something to mark the passing of my first semester. I made these egg and chive crostini a couple of weeks ago and forgot to post them. I’m really making ceviche tonight (now that’s what I call party food!).
Ingredients for Canapes with Eggs and Chives:
6 oz package “The Laughing Cow” Original Creamy Swiss flavor cheeses (8 wedges in a package)
2 to 3 garlic cloves (add more or less depending on preference)
2 Tbsp real mayo
1 long baguette, sliced about 1/4″ to 1/3″ thick
2 Tbsp butter, melted
2-3 hard-boiled eggs
3-4 Tbsp fresh chives, chopped (parsley also makes a great garnish)
How to Make Canapes:
Preheat the oven to 350 ˚ F.
1. Slice the bread in to half inch slices. Place them on a baking sheet and lightly brush both sides with melted butter.
2. Bake 5 minutes, or until they are just starting to golden. Do the ”poke” test with your finger to make sure they are still soft in the center. Let these cool to room temperature. It’s ok if they are still a little warm when spreading.
3.Unwrap the laughing cow cheese and place in small bowl. Peel and finely grate the garlic cloves into the bowl.
4. Mash together laughing cow cheese, garlic and mayo, just until smooth.
5. Spread desired amount on each baguette slice.
6. Finely grate egg over each baguette slice and sprinkle with fresh chives (or freshly chopped parsley) for garnish.
Canapés with Egg and Chives
Ingredients
- 6 oz package “The Laughing Cow” Original Creamy Swiss flavor cheeses, 8 wedges
- 2 to 3 garlic cloves, or to taste
- 2 Tbsp real mayonnaise
- 1 long baguette, sliced about 1/4″ to 1/3″ thick
- 2 Tbsp unsalted butter, melted
- 2-3 hard-boiled eggs
- 3-4 Tbsp fresh chives, chopped (parsley also makes a great garnish)
Instructions
Preheat the oven to 350 degrees F.
- Slice the bread in to half inch slices. Place them on a baking sheet and
- lightly brush both sides with melted butter.
- Bake 5 minutes, or until they are just starting to golden. Do the ”poke” test with your finger to make sure they are still soft in the center. Let these cool to room temperature. It’s ok if they are still a little warm when spreading.
- Unwrap the laughing cow cheese and place in small bowl. Peel and finely grate the garlic cloves into the bowl.
- Mash together laughing cow cheese, garlic and mayo, just until smooth.
- Spread desired amount on each baguette slice.
- Finely grate egg over each baguette slice and sprinkle with fresh chives (or freshly chopped parsley) for garnish.
Why do use a grater for garlic as opposed to a garlic press? Just curious. So much easier! BTW – love your recipes.
Hi Maryann, I just personally prefer using it but garlic press is also a very helpful kitchen tool.
Thanks for the recipe. I have enjoyed these as an appetizer when I visited family in Ukraine. I tried to replicate the recipe back in Canada but was unsure of what cheese to use. The only difference is that I think that they mixed the grated egg in with the cheese though. Delicious memories!
Thanks for sharing that with us, Vera. Hope you’ll be able to find a substitute to use for this recipe.
how do you grate boil egg?
I just grate on a box grater, the same way you would grate cheese.
I had some baguette bread that was like 3weeks old and was very hard, well I didn’t have the heart to just toss it out, so I made these sandwiches and I have to say they were delicious! the bread became nice and soft after the oven:) anyway thank you for the recipe!
You are welcome, I’m glad you liked it 😀.
Thanks for the recipe, Natasha! I tried these last night (late after work) and they came out very delicious!
I’m so glad you liked it! It’s a great after work snack! Do you work evenings? I have one evening shift once a week where I get home around midnight.
REALLY EASY & DELISH!!!! THANKS HUN!!!!
Anytime 🙂
these r so good! thanx
One thing that we add to these is pomegranate on top with the chives. Sounds weird but it is super good. 🙂
Instead of the laughing cow cheese, can you use regular cream cheese?
Yes but it won’t have the same flavor. And the laughing cow cheese is easier to blend with the mayo.
Hi Natasha. Please answer as soon as you can!
Can I make these the night before for a potluck??
Hi Jul! You can make the mixture the day before but I would recommend topping the bread the day of to keep the bread from getting soggy
These look delicious and yummy! I’ll be sure to make them soon! 🙂
Very easy to make and very tasty..
I love your recipes. Everything turns out perfect. You explain everything so well.
Thank you.
Im your biggest fan NOW!!!
Can you please post how to make chickrn teriyaki with perfect non sticky rice! Id appreciate it!
I’ll put it on the list 🙂
I made these last evening for appitizers! Just delicous! Thanks for the recipe! Looking forward to more of your amazing recipes that all just taste stunning!
Thank you Ester 🙂 I’m so glad you enjoyed them.
I can’t wait for more of your yummy recipes. Especially since summer is coming up and everything will be in season. Everything always looks so yummy. 🙂
Thanks Tanya – I’ll be posting more recipes that use the seasonal fruits and veggies as they ripen in my parent’s garden.
Where can u buy chives?
I think so. You can also finely slice green onion or use dill or parsley
These look so yummy, nice to have variety from usual meat sandwiches. I’m always using mayo and the cheese would be even better for spread. Thanks for great idea!
Your Welcome Nella!