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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.
