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Cooking & Entertaining
> Easter Recipes >
Appetizers
Easter Cheese Bunnies
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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