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1
Jalapeno & Cheddar Antojitos: Mix cream cheese spread, Cheddar, jalapenos and garlic until well blended.
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2
Spread about 3 Tbsp.
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3
(45 mL) onto each tortilla, leaving 1/2-inch border.
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4
Roll up tightly; wrap in plastic wrap.
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5
Refrigerate until ready to use.
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6
Chipotle-Apricot Spread: Cook jam, water and peppers in saucepan on medium heat until jam is melted and mixture is well blended, stirring frequently.
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7
Cool, then refrigerate until ready to use.
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8
Ancho, Lime & Cilantro Cherry Bombs: Cut thin slice from top of each tomato.
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9
Use small melon baller to remove core, seeds and inner membranes from each tomato, being careful to not cut into bottom or side of tomato.
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10
Mix cream cheese spread, chili powder, minced cilantro, garlic and lime zest until well blended; spoon into piping bag.
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11
Pipe about 1/2 Tbsp.
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12
(7 mL) cream cheese mixture into each tomato.
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13
Refrigerate until ready to use.
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14
For each platter: Trim both ends from 1 Jalapeno & Cheddar Antojito wrap; cut into 6 slices.
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15
Arrange in single layer on large platter; top each with 1/2 tsp.
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16
(2 mL) salsa.
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17
Spread 3 Tbsp.
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18
(45 mL) cream cheese spread into 3-inch circle on platter; make indention in centre.
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19
Cook 2 Tbsp.
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20
(30 mL) Chipotle-Apricot Spread in saucepan on medium heat just until warmed, stirring frequently; pour into centre of cream cheese circle.
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21
Surround with 6 baguette slices.
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22
Place 6 Ancho, Lime & Cilantro Cherry Bombs on platter.
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23
Garnish each with cilantro leaf.
