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Spanish Tortilla Platter

Spanish Tortilla Platter

Ingredients:

1 package cream cheese
1 cup light sour cream
3/4 cup fresh basil, chopped fine
1 large garlic clove, minced
1/3 teaspoon garlic salt
1 jar tortilla salsa (430 ml)
1 large package multigrain tortilla chips
Few fresh basil leaves for garnish


Preparation:
  • In a medium size bowl, combine cream cheese, sour cream, garlic, garlic salt and chopped basil.
  • Scoop mixture into serving bowl, top with salsa and garnish with basil leaves.
  • Arrange on platter with multigrain tortilla chips.



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Helpful Tips

The bread for canapes should be cut oblong, diamond shaped, in rounds, or with a cutter that has a fluted edge. While the toast is quite hot, spread with the preparedcanape mixture and serve on a small plate with sprigs of watercress or points of lemon as a garnish.

Another way is to cut the bread into delicate fingers, pile it log-cabin fashion, and garnish the centre with a stuffed olive. For cheese canapés sprinkle the toast thickly with grated cheese, well seasoned with salt and pepper. Set in a hot oven until the cheese melts and serve immediately.

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