Pear and Blue Cheese Canapés
Category:
Sandwiches, canapés |
Equipment:
Round cookie cutter, knife |
No. Servings:
12 |
Serving Size:
1 canapé |
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Yield:
12 canapés |
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| 4 slices | dark rye bread (pumpernickel) |
| 3 Tbsp. | butter, unsalted |
| 1 bu. | watercress |
| 15 oz. | pear halves in light syrup |
| 4 oz. | * blue cheese, cut into 12 pieces |
| 12 ea. | pecan halves |
| to taste | freshly cracked black pepper |
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1 | Toast bread slices. | 2 | Using a round cookie cutter, cut 2 in. wide circles from the toasted bread. There should be 12 circles in all. | 3 | Spread each circle with a thin coat of unsalted butter. | 4 | Place several watercress leaves on each circle. | 5 | Slice pears into thin slices. Arrange several slices on each canapé. | 6 | Top each canapé with a piece of blue cheese. | 7 | Place a pecan half on top of the blue cheese. Sprinkle with cracked black pepper. | 8 | **Wrap and refrigerate at or below 41° (5°) until service. |
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| Nutrition Information | | Calories | 112 | | Fat (g) | 7 | | Protein (g) | 3 | | Carbohydrate (g) | 9 | | Cholesterol (mg) | 15 | | Sodium (mg) | 206 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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