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Ingredients
Canape
- 100g Baladna cream cheese
- 50g pecan
- 6pc dry apricot
- 10g mint
How it's made!
- Place the apricots on a serving plate.
- Top each one with a little 1/4 teaspoon scoop of cream cheese and smoosh it down a bit.
- Add pecan and mint for each apricot .
- Enjoy
Video tutorial
More Fresh Recipes
Strawberry Cream Cheese Croissant Sandwich
Slice the croissant in half lengthwise.In a mixing bowl, combine the Baladna cream cheese, powdered sugar, and vanilla extract. Mix well until all ingredients are combined.Spread the cream cheese mixture evenly onto the bottom half of the croissant.Top the cream cheese with the sliced fresh strawberries.Replace the top half of the croissant.Sprinkle additional powdered sugar over the top of the croissant if desired.Enjoy!
Cream Cheese-Stuffed Mushrooms
Preheat your oven to 190°C.Remove the stems from the mushrooms and discard. Use a damp paper towel to gently clean the mushroom caps.In a mixing bowl, combine the Baladna cream cheese, Baladna mozzarella cheese, minced parsley, minced rosemary, minced thyme, pomegranate molasses, ground nutmeg, and pepper. Mix well until all ingredients are combined.Spoon the cheese mixture into each mushroom cap, filling each one generously.Place the stuffed mushrooms onto a baking sheet and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.Remove the mushrooms from the oven and let them cool for a few minutes before serving.Serve the stuffed mushrooms warm as an appetizer or side dish.Enjoy!