(Makes 6 of each canapé)
Ingredients
Bruschette
60g Original Philadelphia Cream Cheese
2 tomatoes, deseeded and diced
1 garlic clove, peeled and finely chopped
⅛ teaspoon balsamic vinegar
3g basil, finely chopped
A pinch salt and black pepper
6 salt and pepper crackers
Garlic Mushroom and Sun-Dried Tomato
60g Garlic & Herb Philadelphia Cream Cheese
8g butter
60g button mushrooms
1 garlic cloves, peeled and crushed
3g parsley, finely chopped
50g sun-dried tomatoes
6 salt and pepper crackers
Salmon and Dill
60g Chive Philadelphia Cream Cheese
80g Smoked Salmon, sliced & rolled
Dill for garnish
6 salt and pepper crackers
Chicken and Pomegranate
60g Sweet Chilli Philadelphia Cream Cheese
1 tablespoons oil
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon smoked paprika
¼ teaspoon mixed herbs
1 chicken breasts
50g pomegranate seeds
6 salt and pepper crackers
Preparations
Bruschette
1. To a medium-sized bowl add the tomatoes, garlic, balsamic vinegar, basil, salt, and pepper. Stir to combine.
2. Spoon a teaspoon of Original Philadelphia Cream Cheese onto each cracker and smooth over. Top with a teaspoon of bruschetta mixture on each cracker.
3. Serve and enjoy!
Garlic Mushroom and Sun-Dried Tomato
1. Place a medium-sized frying pan over a medium-low heat. Add the butter and leave to melt and foam.
2. Add the garlic and mushrooms and cook for 6–8 minutes or until the mushrooms are cooked and are starting to brown.
3. Remove from the heat, add the parsley, and stir to combine.
4. Spoon a teaspoon of Garlic & Herb Philadelphia Cream Cheese onto each cracker and smooth over. Top your crackers with mushrooms and sun-dried tomatoes.
5. Serve and enjoy!
Salmon and Dill
1. To make the Smoked Salmon roses take a slice of smoked salmon and make half inch thick slices. Repeat with the remaining Salmon until you have 18 Smoked Salmon roses. Set aside.
2. Spoon a teaspoon of Chive Philadelphia Cream Cheese onto each cracker and smooth over. Top your crackers with your salmon and a small piece of dill.
5. Serve and enjoy!
Chicken and Pomegranate
1. To a large bowl add the oil, salt, black pepper, smoked paprika, and mixed herbs. Stir to combine.
2. Add the chicken and turn to coat in your tasty oil. Set aside.
3. Place a frying pan over a medium-low heat. Add the chicken breast, place a lid on, and cook for 8 minutes a side or until cooked through. Once cooked, remove from the pan and slice.
4. Spoon a teaspoon of Sweet Chilli Philadelphia Cream Cheese onto each cracker and smooth over. Top your crackers with 2 slices of chicken breast and pomegranate.
5. Serve and enjoy!
