
melba toast
creamy and grainy Dijon mustard
thinly sliced seared beef tenderloin
parsley
fresh snipped chives
low-fat cream cheese
heart-shaped crackers
organic baby carrots
brie
peach marmalade or preserves
sliced, grilled chicken
melba rounds
fresh rosemary
plain cream cheese
cocktail rye
English cucumbers
fresh chives
plain cream cheese
heart-shaped crackers
smoked salmon
lemon
fresh dill
Spread melba toast with a mixture of creamy and grainy Dijon mustard. Top with thinly sliced seared beef tenderloin and parsley.
Stir fresh snipped chives into low-fat cream cheese. Spread on heart-shaped crackers. Garnish with slivers of organic baby carrots.
Remove top rind from brie. Top with peach marmalade or preserves. Loosely cover with foil and bake in 325°F oven for 15 minutes to melt. Place 1-inch pieces of sliced, grilled chicken on melba rounds. Top with glazed Brie and fresh rosemary.
Spread plain cream cheese on cocktail rye. Top with sliced English cucumbers and fresh chives.
Spread plain cream cheese on heart-shaped crackers. Top with smoked salmon, lemon and fresh dill.