These colourful canapés are the perfect party starter – mini crisp breads are topped with cream cheese, chives, dill and balsamic beetroot. Bite-sized beauties!
50 cm baguette, ends trimmed and cut into 1 cm thick slices
250 g spreadable cream cheese
2 tbsp chopped fresh chives
1 tbsp chopped fresh dill leaves
⅔ cup balsamic beetroot relish
- Preheat oven to 180°C (160°C fan forced). Line2 large trays with baking paper. Spray bread slices lightly with olive oil spray on both sides. Place onto prepared trays and bake in the oven for 6-8 min or until crisp. Transfer to a wire rack to cool. This can be done up to 2 days ahead of time then pieces stored in an airtight container.
- Combine cream cheese, herbs and some salt and pepper in a bowl until well combined. Spread mixture over bread toasts and top each with a small teaspoon of beetroot relish. Transfer to a serving platter or a board. Garnish with dill sprigs or micro rocket. Serve.