Egg and Bacon

Canapés

IngredientsNutrition Facts
 3hard-cooked eggs, peeled
 3slices whole wheat or white toast
 1/4 cup (60 mL)low-fat mayonnaise
 1/2 tsp (2.5 mL)Dijon mustard
 1 tsp (5 mL)chopped fresh herbs (such as dill, chives or tarragon) plus
additional for garnish
 Dash hot sauce
 Pinch freshly ground pepper
 2slices cooked bacon, cut into bite-sized pieces

 Instructions

 STEP 1Using egg slicer or sharp knife, slice hard-cooked eggs, crosswise into
1/4 inch (1 cm) slices.
 STEP 2Using 2 inch (5 cm) circle cookie or biscuit cutter, cut rounds out of
toast to make 12 circles.
 STEP 3In small bowl, combine mayonnaise with Dijon mustard, herbs, hot
sauce and pepper.
 STEP 4To assemble: Top toast with 1 egg slice, 1/4 tsp (1.25 mL) dollop of
mayonnaise, a piece of bacon and garnish with fresh herbs

Gourmet Bacon Devilled Eggs

Serves:12
Time to prepare:25 min

 IngredientsNutrition Facts
 12hard-cooked eggs, peeled and halved lengthwise
 1/2 cup (125 mL)mayonnaise
 1/4 cup (60 mL)French’s® Dijon Mustard (or Classic Yellow® Mustard)
 6slices of bacon, cooked and crumbled
 2 tbsp (30 mL)sweet pickle relish

 Instructions

 STEP 1Remove egg yolks, reserving egg whites.

 STEP 2Lightly mash egg yolks in small bowl. Stir in remaining ingredients
except 2 tbsp (30 mL) crumbled bacon.
 STEP 3Spoon or pipe into egg whites. Garnish with additional crumbled
bacon. Refrigerate until ready to serve.
Note: Spoon or pipe leftover filling onto crackers or endive leaves for a delicious
appetizer or snack.

Eye of Newt Devilled Eggs

Serves: 24Print this recipe

 IngredientsNutrition Facts
 12hard-cooked eggs
 1/4 cup (60 mL)light mayonnaise
 2 tsp (10 mL)Dijon mustard
 1/4 tsp (1.25 mL)each salt and freshly ground pepper
 24pitted black olives
 1/4 cup (60 mL)ketchup

 Instructions

 STEP 1Cut eggs in half lengthwise. Remove yolks and place in medium bowl.
Set whites aside.
 STEP 2Mash yolks with fork; stir in mayonnaise, mustard, salt and pepper.
Pipe or spoon egg yolk mixture into egg white halves.
 STEP 3Transfer ketchup to resealable bag. Snip off corner. Pipe ketchup onto
egg white to resemble veins in blood shot eyes. Place one olive into the center of
each yolk to resemble an eyeball. Serve immediately or store in refrigerator for up
to 2 days.

Lobster Devilled
Eggs

Serves:12
Time to prepare:10 min
Time to cook:15 min

 IngredientsNutrition Facts
 6Hard-cooked eggs, peeled and halved lengthwise
 1/2 cup (125 mL)Cooked lobster, chopped into small pieces (reserve 12 small
pieces for garnish)/ crab sticks
 1/4 cup (60 mL)Mayonnaise
 1 tsp (5 mL)Dijon mustard
 2 tbsp (30 mL)Chives, finely chopped
 1/2 tsp (2.5 mL)Lemon juice
 Hot sauce
 Salt and pepper

 Instructions

 STEP 1In a small bowl, combine egg yolks, lobster meat, mayonnaise,
mustard, chives, and lemon juice; stir until smooth. Season to taste with hot sauce,
salt and pepper.
 STEP 2Fill egg whites with yolk mixture, arrange on a platter and garnish with
reserved lobster pieces. Serve immediately.

Festive canapés with sausage



Festive canapés with sausage

Ingredients:
sausage boiled – 300 g
baguette
cream cheese
tomatoes (small) – 400 g
lettuce
Preparation:
1. Baguette cut into slices and spread with cream cheese.
2. Spread on each slice of bread on leaf of lettuce.
3. Tomatoes cut in half.
4. Figuratively strung on toothpicks thin slices of sausage, investing inside a few sprigs of greenery.
5. Decorate canapés with half tomato.
Bon appetit!
 Muffuletta Skewers
Serves 12-20

Ingredients
Gluten free
Meat
 3 slices Deli-style genoa salami
 3 slices Deli-style smoked ham

Produce
 1 Cocktail onions
 1 Red bell peppers, Roasted

Condiments
 1 Kalamata olives
 1 Pimiento-stuffed spanish olives

Baking & Spices

 1 Pepperoncini peppers
 Oils & Vinegars
 1 Olive oil
 1 Red wine vinegar

Dairy
 3 slices Deli-style provolone cheese

Cold appetizer

Ham, cheese & pickles

Recipe: Kid Sushi
Ingredients

 2 slices whole grain white bread

 1 teaspoon low-fat ranch dressing

 2 slices Honey Ham

 2 slices Swiss Cheese, cut into 2-inch by 1/4-inch strips

 1 tablespoon shredded carrot

 2 sweet baby pickles

Instructions

1. Trim crust from bread. Place both pieces of bread side-by-side on a work surface, with one slice overlapping the other.

Press bread slices where they overlap to fuse together. Spread bread with ranch dressing.

2. Layer bread with ham, Swiss, and carrots.

 3. Place two pickles horizontally and end-to-end at bread edge closest to you. Roll bread from bottom up to make tight cigar-

shaped roll.

4. Cut roll into sushi-sized pieces approximately one inch in length.

INGREDIENTS
For 1 Dozen(s)
RECIPE
 6 slices of white sandwich bread
 2 cornichons (small sour gherkins) cut into ¼ inch slices
 slices of cured ham such as Parma, San Danielle or Serrano
 2 tablespoon(s) butter, soft
 6 cherry tomatoes, halved
 6 pitted black olives
 12 wooden toothpicks

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trackrecipes.com
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Delicious Ham and Cheese Canapés
Meat
1/2 lb Ham
Produce
1 Small bunch Green onions
Baking & Spices
1 Lemon salt and pepper
Bread & Baked Goods
1 Wide loaf of bread
Dairy
1/2 lb Cheese
1 small box 

Colorful 5 Minute Canapés

2 mins to make, serves 8

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Recipe from
amazingappetizerrecipes.com
Make it
Summary:
Ingredients
Meat
1 pc Ham
Produce
4Cherry tomatoes
4 paysanne cut Cucumber
4 Lettuce, leaves
4 Parsley, leaves
Condiments
2 tbsp Mayonnaise
Bread & Baked Goods
4 slices Bread
Dairy
1 slices Cheese
Other
4 Cocktail sticks

Peach Comte Cheese Appetizer Recipe

Ingredients
Yields: 32 appetizers

2 ripe white peaches

½ red onion, sliced
1 teaspoon honey
1 tablespoon white wine vinegar
32 pieces sun-dried tomatoes
2 naans, slightly toasted
12 ounces Comté cheese, cut into 32 rectangles
½ cup spicy mint chutney (see tips)
16 fresh mint leaves, torn in half

Directions
In a small bowl, combine the red onions with honey, vinegar and 2 tablespoons olive oil. Toss
well and set aside for about 15 minutes.

Using a paring knife, peel the peaches and cut each fruit into 8 thin wedges. Twist and gently
remove the stones from the peaches. Cut each wedge in half.

Using a bread knife, cut the naans into 32 rectangles.

Layer a slice of Comté cheese on the toasted naan, top with a piece of sun-dried tomato, a piece
of peach and the red onions.

Repeat until all the ingredients are used.

Garnish with fresh halved mint leaves.

Secure each cheese appetizer with a party pick.

Drizzle with spicy mint chutney.

Serve at room temperature.

Bon appétit!

Tips
How to make spicy mint chutney: In a mini-blender (or a regular blender if you don't have a
mini), combine 1 roasted Serrano pepper (seeds and stem removed), 4 tablespoons of chopped
fresh mint leaves, 1 tablespoon white wine vinegar, 1 clove of pickled garlic, 4 tablespoons of
plain yogurt and 2 tablespoons of extra virgin olive oil. Add 4 tablespoons of water for a
smoother flow. Pulse until smooth. Season with salt and white pepper. Voilà!

If you want to keep the French theme, you could use Gruyère cheese instead, or even
a Munster. 

Published By: Jacqueline Pham on July 26, 2011.

 

ITALIAN APPETIZER SKEWERS

Yields 12
An easy and flavorful appetizer for wine tasting parties or summer cookouts.
INGREDIENTS
 1. 12 garlic croutons (see recipe below)
2. 12 thin pieces of your favorite cured meat (i used pepperoni, you could use salami
or prosciutto too)

3. 6 small cheddar balls (bocconcini), cut in half

4. 6 cherry tomatoes, cut in half

5. 6 small basil leaves, cut or torn in half

6. 4 slices garlic and herb roasted red peppers (see recipe below), each slice cut into
3 pieces (you could use jarred ones as well)

7. extra virgin olive oil, for drizzling

8. high-quality balsamic vinegar, for drizzling

9. 12 small bamboo skewers

INSTRUCTIONS
1. Onto each skewer, thread: a mozzarella half, a cherry tomato half, a roasted
pepper half, a piece of basil leaf, and crouton. The order doesn't matter, except for
the crouton. You want the last piece to be the crouton because it's the base on
which your skewer stands.
2. Stand the skewers on a platter and drizzle lightly with the olive oil and balsamic.

By Alyssa
GARLIC CROUTONS
Use the leftover croutons on any salad. Homemade croutons are easy to make and taste
so, so much better than anything you can buy in stores!
INGREDIENTS
1. 2 cups of 1x1 inch cubed bread (use ciabatta, focaccia, or a crusty Italian or
French bread)
2. 2 tablespoons olive oil (if you have a favorite flavored oil, you can use it here.
Basil, garlic or chili pepper are all great)

3. salt and pepper

4. 1 clove garlic, peeled and the bulb end trimmed

INSTRUCTIONS
1. Preheat your oven to 350 degrees.
2. Toss the bread cubes with the oil. Season with salt and pepper to taste.
3. Toast the bread cubes for 8-10 minutes, tossing halfway through. You don't want
the cubes to completely dry out, but you do want them toasted.
4. Lightly rub an edge of each breadcrumb with the raw garlic bulb.

By Alyssa
GARLIC AND HERB ROASTED RED PEPPERS
I love to make a batch of these peppers to keep on hand and use in EVERYTHING.
Scrambled eggs, salads, crostini, hummus, these skewers, etc. The oil that they're
cooked in is flavor-packed as well, so don't throw it away! Use it in salad dressings, to
finish roasted veggies or to sauté chicken or pork.
1. 2 red bell peppers, cored and cut into 1-inch strips
2. 2 cloves garlic, roughly chopped

3. 1 tablespoon dried herbs (I used half dried oregano and half basil, but you could
use Italian seasoning too)

4. salt and pepper to taste

5. olive oil (save the expensive stuff for another use, the oil picks up tons of flavor
from the other ingredients)

INSTRUCTIONS
1. Preheat the oven to 400 degrees F.
2. Combine the peppers, garlic and herbs in a medium-sized baking dish. Add salt and
pepper to taste.
3. Add enough oil to the pan to almost cover the peppers.
4. Roast until the peppers are tender and can be easily pierced with a fork, about 30
minutes.
5. Store the peppers in the oil in the refrigerator for up to 1 week.

By Alyssa
Feta, Mint and Watermelon
Bites Recipe
Simple, fresh watermelon and feta appetizers flavored with red wine vinegar and mint pair perfectly
with bubbly champagne.

By: Joanna Meyer
Related To:
AppetizersCocktail PartyPartiesRecipes

Makes about 24 pieces

Ingredients
2 pounds seedless watermelon, cut into 1-inch cubes
1/4-cup red wine vinegar
2 tablespoons extra virgin olive oil
1/2 medium yellow onion, thinly sliced into rings
2 tablespoons crumbled feta cheese
1 sprig mint, finely chopped
salt and pepper, to taste
24 decorative skewers (optional)

Directions
In a small bowl, combine the red wine vinegar, extra virgin olive oil and onion rings;
season with salt and pepper to taste and marinate for one hour in the refrigerator
covered with plastic wrap.

To assemble, place a watermelon cube on a plate, top with 2 marinated onion rings
and sprinkle with feta and mint.

To create a more elegant look, twist the onion around a skewer in the shape of an
eight. Tip: Add an extra twist or two if it is a larger ring) Poke the skewer into the
watermelon; sprinkle feta and mint on top.
Cook's Note: The watermelon weight is after the rind has been removed.
Gluten-Free Bacon Cheese Appetizer Squares

 Prep20 MIN
 Total40 MIN
 Ingredients5
 Servings50
An appetizer for all! Let Pillsbury® Gluten Free refrigerated pie and pastry dough help you
make these easy appetizers that everyone can enj... MORE+
 

Ingredients

1
container Pillsbury™ Gluten Free refrigerated pie and pastry dough
1
container (8 oz) gluten-free chive and onion cream cheese spread  SAVE $
1/3
cup gluten-free cooked real bacon pieces (from 3-oz package)
25
grape tomatoes, cut in half
1/2
cup chopped green onions (8 medium)
Steps
1
Heat oven to 425°F. Divide dough in half. Knead each half until softened and no longer
crumbly. Flatten each into a round.
2
Place 1 round between 2 sheets of cooking parchment or waxed paper. Roll into 10-inch
square. Carefully peel off top sheet of paper. With pizza cutter or knife, cut dough into 25 (2-
inch) squares. Replace paper; carefully turn dough over, and remove second sheet of paper.
Place squares on ungreased cookie sheet. Repeat with remaining dough.
3
Bake 8 to 11 minutes or until golden brown on edges. Cool 10 minutes.
4
Meanwhile, in small bowl, mix cream cheese spread and bacon. Top each pastry square with
about 1 teaspoon cream cheese mixture. Top each with tomato half; sprinkle with green
onion.
 Easy Bacon-Tomato Appetizers

 Prep15 MIN
 Total30 MIN
 Ingredients4
 Servings20
Enjoy these easy, fun and delicious appetizers using Pillsbury™ refrigerated pie crust.
Ingredients
1
Pillsbury™ refrigerated pie crust, softened as directed on box SAVE $
1
cup sour cream
1 /2
cup bacon bits
10
cherry tomatoes, cut in half
Steps
1
Heat oven to 425°F. Unroll pie crust on work surface; cut into 2-inch squares, making 20
squares. Place squares on ungreased cookie sheet. Bake 9 to 11 minutes or until golden
brown.
2
Meanwhile, in small bowl, mix sour cream and bacon bits. Spoon about 2 teaspoons sour
cream mixture onto each pie crust square. Top each with tomato half
Pepper Jack-Salsa Flatbread with an Italian Twist
1 Ratings

1 Comments
  Prep20 MIN
 Total35 MIN
 Ingredients6
 Servings12





Two cheeses and purchased salsa turn pizza dough into restaurant-style flatbread in
minutes.


Bake-Off® Contest 47, 2014
JoAnn Belack

Bradenton, Florida

 Savings on 1 ingredient(s)

Enter Zip to change location:   Go

Ingredients

cups shredded reduced-fat mozzarella cheese (8 oz)

can Pillsbury™ refrigerated thin pizza crust

cups shredded pepper Jack cheese (8 oz)

container (16 oz) refrigerated salsa, drained (about 1 cup) SAVE $

1 /2

teaspoon Watkins™ Italian Seasoning

1 /2

teaspoon Watkins™ Garlic Powder

Steps

Hide Images

 1

Heat oven to 400°F. Line large cookie sheet with Reynolds® Parchment Paper. In small
bowl, reserve 1/4 cup of the mozzarella cheese.

 2

Unroll dough on cookie sheet. Press to form 12-inch square. With pizza cutter or kitchen
scissors, cut dough in half. Pinch dough around edges of each half to form rim, crimping
edges as desired. Bake 6 minutes.
  3

Sprinkle remaining 1 3/4 cups mozzarella cheese and the pepper Jack cheese evenly over
flatbreads to within 1/2 inch of edges. Spoon salsa evenly over cheese; gently spread.
Sprinkle with reserved 1/4 cup mozzarella cheese. Sprinkle with Italian seasoning and garlic
powder.

 4

Bake an additional 10 to 15 minutes or until crust is golden brown and cheese is melted. Cut
each flatbread crosswise into thirds; cut each third in half diagonally to make triangles.
 
Candied Bacon and Apple
Canapés Recipe

recipe by Stephanie Lemus

Pillsbury Bake-Off Contest 20101 box Pillsbury® refrigerated pie crusts, softened as directed on
box
1 egg
1 tablespoon water
1 tablespoon sea salt
1/3 cup packed dark or light brown sugar
1/2 teaspoon ground red pepper (cayenne)
20 thin slices center-cut bacon (about 12 oz)
1/2 cup water
1 teaspoon granulated sugar
1 tablespoon lemon juice
2 small Granny Smith apples
4 oz cream cheese (half of 8-oz package), softened
1 1/4 cups crumbled blue cheese (6 oz)
Heat oven to 400°F. Line large cookie sheets with cooking parchment paper. Unroll pie crusts
on work surface. Using 2 1/4-inch round cookie cutter, cut 20 rounds from each crust, re-rolling
dough if necessary. Place on cookie sheet; prick each round twice with fork. In small bowl, beat
egg and 1 tablespoon water until well blended; brush on rounds. Sprinkle with sea salt. Bake 7
to 10 minutes or until golden brown and crisp. Cool while preparing bacon.
Line 15x10x1-inch pan with cooking parchment paper. In small bowl, mix brown sugar and red
pepper. Place bacon with sides touching in pan; sprinkle with brown sugar mixture. Bake 10 to
15 minutes or until sugar is hot and bubbly. Remove bacon from pan to a plate; let stand 10 to
15 minutes or until cool enough to handle. Using sharp knife, cut each bacon slice into 4 pieces.
Meanwhile, in small bowl, mix 1/2 cup water, granulated sugar and lemon juice until sugar is
dissolved. Cut each unpeeled apple into 20 (2×1/4-inch) slices; place in water mixture and
refrigerate.
In another small bowl, mix cream cheese and blue cheese with wooden spoon, leaving small
pieces of blue cheese visible. Spoon mixture into pastry bag fitted with 3/4-inch tip; pipe onto
each cracker. Drain apple slices; pat dry. For each cracker, place 1 apple slice between 2 bacon
pieces; press at an angle into cheese mixture.
GOAT CHEESE, APPLE
AND BACON CANAPÉS
8 November 2013

Servings: 2    Prep time: 15 min    Total time: 15 min

INGREDIENTS

 4 Kellogg's® Eggo® Minis Buttermilk pancakes

 1 ounce goat cheese, cut into 4 slices

 8 thin slices tart green apple (about ¼ of small apple)

 1 slice bacon, crisp-cooked and drained

 2 teaspoons honey

 Dash freshly ground black pepper

DIRECTIONS

1. Prepare KELLOGG’S EGGO Minis Buttermilk pancakes according to package

directions. Arrange on serving plate.

2. Top pancakes with goat cheese and apple slices. Cut bacon into 4 pieces. Top
each pancake stack with bacon piece. Drizzle with honey. Sprinkle with pepper.
Serve immediately.
 Bite-Sized Caprese Salad

This bite-sized caprese salad recipe is a great canape, hors d'oeuvres, or appetizer idea. (Recipe
Credit: Adrianna Adarme of the Fresh Tastes Blog)

Share25

Ingredients
 24 heirloom cherry tomatoes (about 12 ounces)
 1 1/2 teaspoon salt

 1 tablespoon vincotto

 1 tablespoon olive oil

 2 teaspoons red wine vinegar

 24 baby mozzarella balls

 24 basil leaves

Directions
1. Prepare a bowl of ice water. Bring a large pot of water to a boil and blanch the tomatoes for about
20 seconds to make them easier to peel. Quickly transfer to the ice water bath to prevent them
from cooking and then use a paring knife to peel the tomatoes.

2. Toss the peeled cherry tomatoes with the salt, vin cotto, olive oil and red wine vinegar and let
them marinate for at least 1 hour or up to overnight (in the refrigerator).

3. When you're ready to serve them, drain the mozzarella and wrap a basil leaf around each ball of
mozzarella. Skewer a marinated tomato and then skewer the basil-wrapped mozzarella.
 4. Serve immediately.

Yield: 24 canapes

Chicken-Bacon-Ranch Pizza Sticks


You can't go wrong with bacon and ranch. This shareable snack will quickly become a new
game day favorite.
 Shawn Syphus
Ingredients
1
can Pillsbury™ refrigerated classic pizza crust
1/3
cup ranch dressing
2
cups shredded cooked chicken breast
1/3
cup cooked crumbled bacon (about 4 slices)
1/2
cup chopped green onions (8 medium)
2
cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
Additional ranch dressing for dipping
Steps
Hide Images
1
Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray.
2
Unroll pizza crust onto cookie sheet; press dough out into 13x10-inch rectangle. Spread dressing over
dough. Sprinkle chicken, bacon and half of the green onions over dressing in even layers. Top with
cheese.

 3

Bake 12 to 15 minutes or until crust is lightly browned and cheese in center is bubbly.
  4

Sprinkle with remaining half of green onions. Cool slightly. Cut into about 1 1/2-inch-wide
strips. Serve with additional dressing for dipping.