Description
Pretty toasts are great for a spring party or Sunday brunch. Don’t forget the lemon zest to add a burst of freshness to the creamy and rich appetizer.
Ingredients
Scale
- 1 cup plain cream cheese, softened
- ¼ cup finely chopped capers
- 1 tbsp of lemon juice
- 2 tbsp finely chopped dill
- 10 spears of fresh asparagus, ends trimmed
- 1 large package of smoked salmon (keep cold until ready to use)
- 1 package of Paris Toasts (or you can use Melba Toasts)
- zest of one lemon
- freshly cracked black pepper (to taste)
Instructions
- Fill a large saucepan with water, add 1 tsp of salt, and place over medium-high heat. Bring to a boil.
- Meanwhile, in a bowl, combine the cream cheese, capers, lemon juice and dill. Set aside for later.
- Add ice to a large bowl of cold water, and place it next to your stove. You will need this to blanch the
- asparagus.
- Add the asparagus to the boiling water. Cook for about 3 minutes, or until bright green and tender.
- Use tongs to take the asparagus out of the boiling water and into the bowl of ice water. The asparagus will take about a minute to cool down, and then you can drain them. Once they are cool enough to handle, cut each spear into bite-sized pieces and set aside.
- Find the serving tray or dish that you want to use, you will be assembling the canapés directly onto this
- dish.
- Set out the toasts, and spread some of the cream cheese mixture on each one. Next, wrap a piece of smoked salmon around each piece of asparagus. I just ripped the smoked salmon with my fingers, it doesn’t have to be neat.
- Place each salmon/asparagus bundle on top of the toasts, and top with the lemon zest and black pepper.
- Serve immediately.
- Category: Appetizer