Canape with Bacon and Cream Cheese

Canapeanas serve as an aperitif, that is, to warm up the appetite before the main meal. These small sandwiches with cream cheese, bacon, and quail egg look beautiful on the holiday table and serve as a great snack.

Summary

Ingredients

• Cooked-smoked bacon – 70 g (3 slices)
• Quail eggs – 5 pcs.
• Soft cream cheese – 70 g
• White bread – 100 g
• Garlic – 1 clove
• Fresh dill – to taste
• Sunflower oil for frying

Instructions

1. Bring a pot of water to a boil. Add the quail eggs and simmer for 3-4 minutes. Remove from heat, let cool, and peel.
2. Slice white bread thinly (remove crusts; use cookie cutters for shapes if desired), chop fresh dill, and mix with soft cream cheese.
3. Cut the bacon into pieces. Heat the sunflower oil over medium-high heat.
4. Add the minced garlic to the hot oil and fry for 1 minute. Add the bread slices and fry until golden on both sides, about 1-2 minutes per side.
5. Spread a thick layer of cream cheese mixture on each fried bread slice. Top with a piece of bacon.
6. Cut each boiled egg in half. Secure each egg half on top with a toothpick or small skewer.
7. Arrange the canapés on a serving plate and serve.