Ingredients Jump to Instructions ↓

  1. 6 oz package "The Laughing Cow" Original Creamy Swiss flavor cheeses (8 wedges in a package)

  2. 2 to 

  3. 3 garlic cloves (add more or less depending on preference)

  4. 2 tablespoons real mayo

  5. 1 long baguette, sliced about 1/4 to 1/3 thick

  6. 2 tablespoons butter, melted

  7. 2-3 hard-boiled eggs

  8. 3-4 tablespoons fresh chives, chopped (parsley also makes a great garnish)

  9. How to Make Canapes:

  10. Preheat the oven to 350 degrees F.

  11. 1. Place bread slices on a baking sheet and lightly brush both sides with melted butter.

  12. 2. Bake 5 minutes, or until they are just starting to golden. Do the "poke" test with your finger to make sure they are still soft in the center. Let these cool to room temperature. It's ok if they are still a little warm when spreading.

  13. 3.Unwrap the laughing cow cheese and place in small bowl. Peel and finely grate the garlic cloves into the bowl.

  14. 4. Mash together laughing cow cheese, garlic and mayo, just until smooth.

  15. 5. Spread desired amount on each baguette slice.

  16. 6. Finely grate egg over each baguette slice and sprinkle with fresh chives (or freshly chopped parsley) for garnish

Instructions Jump to Ingredients ↑

  1. I’ve completed my first semester of nursing school!! Pharmacology – I will not miss you! I am so thankful to God for giving me a brain like a sponge. It’s amazing how much the human brain can absorb! I probably learned more in 1 semester of nursing school than in all 4 years of business school. Nursing is a different world with a language all its own. So, I’m doing a little celebration dance (internally, since I have zero dancing skills).

  2. I thought I’d post something to mark the passing of my first semester. I made these a couple of weeks ago and forgot to post them. I’m really making ceviche


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