Recipe: Herrings canapes with chervil cheese

Appetizers with herbs

December 07, 2013

The chervil sown in September has grown. It is one of the fines herbes, delicate aromatic herbs, that should be used raw to preserve their aroma.

I prepared cheese flavored with chervil for some canapés, and served with wheat bread (in the picture) and also with my homemade buckwheat naan with cumin.

Herrings canapes with chervil cheese

Ingredients
100 cream cheese
1 cup chervil
1/2 clove of garlic
2 herring fillets
half lemon
slices of bread

Directions
Chop the chervil and garlic with the mezzaluna, then mix with the cheese.
Toast the slices of bread and spread the chervil cheese.
Add herring cut into small pieces and thin slices of lemon.

Three years ago: Whole wheat bread with thyme and sage

Four years ago: Stir-fried pak choi

This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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Comments

Author: Deb in Hawaii (URL) 12/09/2013 I love herbed cream cheese and it looks wonderful on these little open-faced sandwiches. Perfect as an appetizer or a snack. ;-) Thanks for sharing them with Souper Sundays.

Author: Deb in Hawaii (URL)

12/09/2013

I love herbed cream cheese and it looks wonderful on these little open-faced sandwiches. Perfect as an appetizer or a snack. ;-) Thanks for sharing them with Souper Sundays.

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Recipe: Herrings canapes with chervil cheese

Herrings canapes with chervil cheese

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