20 min prepServes 5 people
Ingredients:
- 2 Boxes Wellington Toasted Sesame Water Crackers
- For the Strawberry Hazelnut
- 1 Pint Fresh Strawberries
- 1/4 C Chocolate Hazelnut Spread
- For the Peach White Cheddar
- 2 Fresh Peaches, sliced thin
- 8 Slices White Cheddar Cheese
- Honey for drizzling
- Pepper to taste
- For the “Avocado Toast”
- 4 oz Cream Cheese, softened
- 1 Avocado, sliced thin
- Everything but the Bagel Seasoning
- For the “Bagels and Lox”
- 4 oz Cream Cheese, softened
- 2 Mini Cucumbers, sliced into ribbons
- 4 oz Smoked Salmon
- Fresh Dill
Directions
For the Strawberry Hazelnut:
- Spread 1-2 tsp of the chocolate hazelnut spread on the crackers and top with 2 slices of strawberry.
- Slice the cheese into squares roughly the same size as the crackers. Layer the cheese and peaches on the crackers and drizzle with honey and fresh cracked pepper.
- Spread 1-2 tsp cream cheese on each cracker and then top with sliced avocado and everything but the bagel seasoning.
- In a separate bowl, stir together the parm, crushed crackers, and Italian seasoning. Sprinkle over the veggies.
- Spread 1-2 tsp cream cheese on each cracker, then layer on the cucumber and smoked salmon. Top with fresh dill springs.