Appetizer Platter

 

Ingredients

Mustard-Tenderloin Toast

melba toast

creamy and grainy Dijon mustard

thinly sliced seared beef tenderloin

parsley

Garden Vegetable Crackers

fresh snipped chives

low-fat cream cheese

heart-shaped crackers

organic baby carrots

Peach-Glazed Brie & Chicken Rounds

brie

peach marmalade or preserves

sliced, grilled chicken

melba rounds

fresh rosemary

Cucumber Rye Sandwiches

plain cream cheese

cocktail rye

English cucumbers

fresh chives

Smoked Salmon & Cream Cheese Crackers

plain cream cheese

heart-shaped crackers

smoked salmon

lemon

fresh dill

 

Mustard-Tenderloin Toast: Spread melba toast with a mixture of creamy and grainy Dijon mustard. Top with thinly sliced seared beef tenderloin and parsley.

Garden Vegetable Crackers: Stir fresh snipped chives into low-fat cream cheese. Spread on heart-shaped crackers. Garnish with slivers of organic baby carrots.

Peach-Glazed Brie & Chicken Rounds: 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.

Cucumber Rye Sandwiches: Spread plain cream cheese on cocktail rye. Top with sliced English cucumbers and fresh chives.

Smoked Salmon & Cream Cheese Crackers: Spread plain cream cheese on heart-shaped crackers. Top with smoked salmon, lemon and fresh dill.