Smoked Turkey and Fontina Canapés
Yield: 24
  • 12 slices whole-wheat bread, frozen
  • 2 tablespoons salted butter, melted
  • 2 cups shredded fontina cheese
  • ¾ cup sour cream
  • 1 (3-ounce) package cream cheese, softened
  • 2 teaspoons chopped fresh rosemary
  • ½ pound thinly sliced smoked turkey
  • 24 thin slices seedless cucumber
  • 24 thin slices radish
  • Garnish: fresh parsley leaves
  1. Preheat oven to 450°.
  2. Using a 2½-inch round cutter, cut 24 circles from frozen bread slices, discarding scraps. Let thaw for 5 minutes.
  3. Brush both sides of bread circles with melted butter. Place on a rimmed baking sheet. Place another rimmed baking sheet on top of prepared bread to flatten bread.
  4. Bake until lightly browned, 6 to 8 minutes. Let cool.
  5. In a mixing bowl, combine fontina cheese, sour cream, cream cheese, and rosemary. Beat at medium speed with a mixer until well combined. Spread a thin layer of cheese mixture on top of each bread round. Divide turkey among prepared bread rounds. Top each with a cucumber slice and a radish slice.
  6. Transfer remaining cheese mixture to a pastry bag fitted with a medium star tip. Pipe a rosette of cheese mixture onto each radish slice.
  7. Garnish each canapé with a parsley leaf, if desired.
Recipe by TeaTime Magazine at