This post may contain affiliate links. Read my disclosure policy. The herbed cream cheese infused with a little garlic makes for an amazing spread for crostini. Top with avocado and you have a very impressive little tea sandwich. My cousin Lena shared a photo of these (her favorite canapés) on Instagram and I couldn’t resist trying out the recipe. You know Lena from other recipes on this blog such as her Meatballs in a cream sauce (Tefteli), or the ridiculously amazing Creamy Cauliflower soup with shrimp, and not to mention her Chebureki recipe that you all rave about and have pinned over 500 times; no big deal ;). Yeah it’s the same Lena. In leu of cream cheese, you can also use Boursin cheese to kick the flavor up a notch. If you’re using cream cheese like we did; don’t forget the garlic (I am telling you this because we forgot the garlic the first time :-O). I like love garlic. The trick is to be a discreet garlic lover and never chomp down on garlic before social functions; you will lose friends.
Ingredients for Tea Sandwiches:
1 French baguette (you can also use sourdough or any kind of baguette really) 2 Tbsp Melted butter for toasting the bread 8 oz cream cheese, preferably softened 1/4 cup of chopped dill, finely chopped (plus more to garnish) 2 green onion stalks, finely chopped; you can garnish with onion too 1 clove garlic, pressed 1 avocado 1 lemon (to keep avocado from browning) Freshly ground black pepper
How to Make Canapes:
Preheat the oven to 350˚ F. 1. Slice the bread into 1/3-inch slices (cut on the diagonal if it’s a very small baguette to get bigger 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.
Toppings:
Cut your avocado in half, remove the pit, spoon the avocado flesh out of the shell and cut avocado into slices. Finely dice both onions and chop 1/4 cup of fresh dill.
Use a fork to mash together 8 oz cream cheese, 1/4 cup chopped dill (fresh or frozen), chopped green onion and your pressed garlic clove (I’m way too lazy to finely chop garlic. I love my OXO Garlic Press).
Spread enough herbed cream cheese over each canapé to generously cover the top.
Top canapés with avocado slices and squeeze a few drops of lemon juice over each avocado slice (to keep from browning), then sprinkle with freshly ground black pepper. Garnish with dill and green onion and you’re done! It’s best fresh but tastes great even after refrigeration.
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