make an interesting addition to any party table and give your
guests a savory option. Use cookie cutters to cut stacked bread
and fillings or cut into triangles and serve on a bed of
lettuce. Canapé cutters will provide additional shapes. The
first two fillings are recipes you will find in this cookbook.
To keep bread from drying out, cover with a damp paper towel.
Thin slices white bread
slices whole-wheat bread
slices rye bread
slices buttermilk bread
Egg salad filling
cheese with butter
meats and mayonnaise
slices, cream cheese and toasted chopped walnuts
cheese mixed with kalamata olives
cheese mixed with smoked salmon
Layer the bread slices and selected filling, starting and
ending with bread. Make as many layers
as can be held together.
2. Cut with cookie
cutters or canapé cutters. Top with an olive.
3. Hold together
with a fancy toothpick.
1: When making the cucumber and cream cheese
roll the edges in walnuts. Try an herbed
cheese. A round cutter works best.
2: For harvest parties, use a large serving platter lined
a doily. Place potato chips and mixed
nuts around the edges. Cut
out pumpkins from two 16-ounce loaves
of sliced dill rye bread.
Make a mixture of 3 cups shredded
cheddar cheese and 1/3 cup
butter. Use as a filling between bread slices. Top each
two-piece bread sandwich with
baby spinach leaf and an olive.
Skewer with a toothpick. Baby spinach
leaves really have no flavor,
but add color.
I don't give measurements for all the recipes because
are recipes you will want to adapt to your own personal
1 party plate