Savory Canapés with Blossoms & Szechuan Buttons

Crisp rye canapés layered with a creamy sun-dried tomato spread, Parmesan, and vibrant edible flowers accented by the tingling spice of Szechuan Buttons—perfect for sophisticated entertaining.

Recipe Information

Total Time:

Yield:

60 Canapés

Ingredients

1 8-ounce package cream cheese, softened

3 tablespoons mayonnaise

2 drops Tabasco sauce

2½ ounces sun-dried tomatoes in oil, drained and minced (¼ cup)

4 teaspoons minced green onions

⅔ loaf miniature party rye bread (30 slices)

10 tablespoons butter, room temperature

6 tablespoons grated Parmesan cheese

Assorted edible flower blossoms

Szechuan Buttons , halved lengthwise

‍

Directions

In a medium mixing bowl stir together cream cheese, mayonnaise and Tabasco sauce. Stir in tomatoes and onions. Chill while preparing toast.
Preheat oven to 375˚F. Butter both sides of party rye; cut slices diagonally in half. Place on baking sheet and toast for 6 minutes or until edges are crisp and bottoms are light brown. While hot, sprinkle with Parmesan cheese. Remove from pan and cool.
Top each triangle with 1 level teaspoon of cream cheese mixture. At this point, canapés may be frozen on a baking sheet for 1½ hours or until firm; remove and place in a moisture-proof freezer container for up to 1 month.
Bake frozen canapés in a 375˚F oven for 10 minutes or unfrozen canapés for 6 minutes until tops are bubbly. Cool slightly. Top with a flower or 1 or 2 Szechuan Button halves.