It’s Labor Day Weekend, and if you, like so many others, are planing on hosting a get together with friends and family, I strongly suggest you add the Triple Cheese Lettuce Wrap Canapes to your menu.
This is an easy recipe. You just mix the bacon, jalapeno and chives with a combination of cream cheese, goats cheese and parmesan and place a modest serving on each romaine lettuce heart leaf. These babies are delicious.
If you’re looking for something that can be made really quickly and easily Triple Cheese Lettuce Wrap Canapes are a great option. They’re super tasty but not too heavy on the palate. The richness of the cheese is tempered by the lettuce.
I used beef bacon, hickory smoked brisket, for this recipe but you can make this dish with or without bacon. You might want to add a little salt if you do leave out the bacon, but only a touch.
Using beef bacon solves a lot of problems when cooking for my friends. It’s really easy to cook, super tasty and ideal for those who do not eat pork. In fact, most of my friends cannot tell the difference, I have to inform them every time I use it.
I love the crisp, fresh taste of romaine lettuce heart leaves – doesn’t everyone? They’re perfect partners for a rich cheese combo, and most importantly, they’re a great alternative to bread or crackers.
Triple Cheese Lettuce Wrap Canapes pair well with wines that have enough accidity to stand up to the richness this dish. With that in mind, I suggest a Sauvignon Blanc, Prosecco or Gruner Veltliner.
Triple Cheese Lettuce Wrap Canapes are great for any occasion. They’ll do as well at a casual gathering as they would at a more formal celebration. If you like, you can experiment and try butter lettuce, endive or iceberg. Use endive, for a more formal gathering, and iceberg for something more casual.
This recipe makes approx. 25 canapes. However, you can double the recipe if you have a large group of guests.
Triple Cheese Lettuce Wrap Canapes
Ingredients
- 25 romaine lettuce heart leaves
- l lb bacon sliced into thin lardons
- 12 oz cream cheese close to room temperature
- 8 oz goats cheese close to room temperature
- 4 oz parmesan cheese shredded
- 3-5 jalapenos minced after removing seeds and membranes
- 1/3 cup + 1 tbsp chives chopped
- 1/8 tsp fresh ground black pepper
Equipment & Utensils
- Skillet
- Hand blender
- Serving platter
Instructions
- Separate and wash romaine lettuce leaves then dab with paper towels and set aside to dry off.
- Heat skillet then add bacon lardons.
- Cook bacon until crispy, then remove with a slotted spoon and transfer to paper towels to drain.
- In a bowl blend together the three cheeses, then add jalapenos, 1/3 cup chives, bacon and black pepper and mix thoroughly.
- Place lettuce leaves on a serving platter.
- Spoon just enough cheese mixture into each lettuce leaf.
- Sprinkle balance of chives over canapes and serve immediately.
