Fall Entertaining: Walnut-Pumpkin Seed Canapés

Fall Entertaining

Southern Socials 

Walnut-Pumpkin Seed Canapés 

Seasonal appetizers may be created from Miniature Buttermilk Pumpkin Bread Loaves with a few simple ingredients you more than likely have on hand. Walnut-Pumpkin Seed Canapés are made with two cheeses & provide delicious taste & crunch that can liven up holiday festivities. A little Cranberry-Lemon Relish not only adds fresh flavor but vibrant color too. Learn how to make a wonderful appetizer guests will rave over. 

Walnut-Pumpkin Seed Canapés
makes 8 servings

 1 {8-oz} package cream cheese, softened
1/4 cup blue cheese, crumbled
1/4 cup chopped, toasted walnuts
1/4 cup roasted pumpkin seeds
1/2 tsp chopped fresh rosemary
Kosher salt & pepper
2 {7-ounce} loaves Miniature Buttermilk Pumpkin Bread Loaves, sliced
Cranberry-Lemon Relish

Combine the cream cheese, the blue cheese, the walnuts, the pumpkin seeds & the rosemary in a medium bowl. Season with salt & pepper. Spread half of the Miniature Buttermilk Pumpkin Bread Loaf slices with the pumpkin seed mixture. Spread the remaining bread slices with Cranberry-Lemon Relish & form sandwiches. Slice in half & serve.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Toast Walnuts

Toasting walnuts ahead adds an extra layer of depth to recipes. Any time it’s included in the process, do not over look this key step.

The Technique

Arrange 1 cup walnut halves on an ungreased baking sheet. Bake at 350 degrees for 8 to 11 minutes or until fragrant. Cool completely. Use as directed in recipe applications.

The Tune 
“Our Love Is Here To Stay” Billie Holiday

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Rebecca Gordon

Be sweet.