Rye, Cream Cheese and Horseradish Canapés

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Horseradish has such a kick that it will liven up any canapé and make it memorable. Assemble these an hour before, wrap in cling film and you’re ready to go.

Makes 24


80g feta cheese, crumbled
80g cream cheese
1 tablespoon of horseradish sauce
6 slices of rye bread, trimmed of crust and each slice cut into four squares
1 tablespoon extra virgin olive oil
Freshly ground black pepper
Radish slices and fresh parsley sprigs to garnish


1. Mix the feta cheese with the cream cheese until soft and spreadable. Add the horseradish sauce and stir. Spread the rye bread squares with the cheese mixture, drizzle with olive oil and sprinkle with black pepper. Top with radish and parsley.

Recipe variations

– Mix 1 teaspoon Dijon mustard with 4 tablespoons mayonnaise (full or low-fat) and use instead of the feta spread.

– Serve the canapé above topped with thinly sliced rare roast beef, Parma ham or bresaola and omit the radish and parsley.

– Layer smoked salmon or any smoked fish on the feta cheese –  smoked eel or even taramasalata would be excellent.



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