A very small and very ripe piece of Port Salut cheese started this selection of Three Small Bites. The next bite was Nova Scotia hot smoked salmon because I stopped to taste a sample being offered at the grocery store and it looked interesting. The third bite was a little butter and onion marmalade jam that I happened to have at home in the fridge. So here are the three small bites!
Tip : If making hors d'oeuvres ahead, ensure that the bread/toast is buttered before topping with any spread or layer that is creamy or 'wet'. A thin layer of butter will not detract from the flavor and will prevent the bread/toast from getting soggy, Cream cheese may also be used as a sub-layer.
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp cream cheese
- 2 tbsp bacon marmalade
- 5 oz Port Salut cheese
- 5 oz hot smoked salmon
- 12 slices French bread
Instructions
- Gather all ingredients before starting the recipe.
- Allow cream cheese, butter, cheese and marmalade to come to room temperature
- Cut 12-15 thin slices of French Bread
- Spread 1/3 of the slices with cream cheese and drop a spoonful of bacon marmalade on each slice
- Remove rind from Port Salut cheese and cut thick'ish slices for the next third of bread rounds.
- Spread butter over the last third of the bread slices and top with a generous amount of smoked salmon.
Serving
- Since this was a casual meal, I used a plain white platter and arranged the bites in groups by type,
