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Hors d'oeuvre main

Anchovy stuffed eggs
Angels on horseback
Asparagus and prosciutto bundles
Asparagus with sun-dried tomatoes pastries
Bacon cheese cornucopias
Bite-size goat cheese walnut cheese cakes
Black bean and corn wontons
Blue cheese-pecan dip
Brie with cranberry chutney
Broiled crab meltaways
Broiled scallops wrapped in bacon
Camembert fritters
Carrots and curry cheese
Cheddar straws
Cheese beignets
Cheese puffs
Cheese wafers
Chèvre and olive crostini
Chicken bites
Chicken fingers
Chicken liver paté
Chutney and cheddar phyllo triangles

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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves: 10

6 slices bacon
1 loaf thin bread slices
8 ounces cream cheese
1 teaspoon horseradish
parsley for garnish

Cut bacon across into small bits. Fry until crisp. Drain on paper towels. Mince on a cutting board.
Remove crust from bread. Cut each slice of bread into two rectangles. Mix bacon, cream cheese and horseradish until spreadable.
Spread over entire rectangle and roll to form a cornucopia; put a tiny piece of parsley in the front of the horn.
Continue until bread is spread and rolled up. Wrap sandwiches in a damp towel until ready to serve.

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