Easter Cheese Bunnies, Appetizers for Easter
Ingredients:
1 pkg (5.2 oz) herb-and-garlic cheese spread 1 brick (3 oz) cream cheese, at room temperature Ears: 12 long, thin slices carrot, halved crosswise, each piece trimmed into an ear Eyes: Halved currants or snipped raisins Noses: Roasted red pepper, cut in triangles Whiskers: 1/2-in.-long pieces chives 24 slices unpeeled cucumber
Method:
Stir both cheeses in a small bowl until blended. Refrigerate 2 hours or until firm. Using about 2 tsp for each, roll cheese mixture into 24 balls. Insert ears, eyes, noses and whiskers. Cover and refrigerate.
Up to 1 hour before serving: Place a bunny on each cucumber slice; arrange on platter. Refrigerate until serving.
Makes 24 bunnies.
Planning Tip: Bunnies may be made up to 1 day ahead. Refrigerate covered. Place on cucumber slices just before serving.
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