Recipe adapted and
Husband-Tested in Alice’s Kitchen
We attended an outdoor summer wedding a few years ago. I’ve tried to replicate one of the
appetizer/treats which were served along with champagne and finger
sandwiches. The original was an
unflavored cracker topped with some sort of jam and then layered with a bit of
cream cheese or crème fraiche, a fresh blackberry and a toasted hazelnut. They were just fabulously simple! Here’s my
version.
Water crackers (or any other
unflavored cracker)
Berry preserves or jam or
jelly
Mascarpone cheese or cream
cheese, room temperature
Heavy cream
Toasted slivered almonds
Fresh raspberries
On each cracker, spread a
teaspoon of berry preserves. In a
separate bowl, whisk just enough cream to the mascarpone cheese (or cream cheese)
so that it can be easily dolloped onto the cracker. Sprinkle the berry preserves with some
toasted almonds. Dollop about 1 teaspoon
of mascarpone cream on top of the berry/almonds. Place a raspberry on the top and serve.
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