I ate an appetizer years ago, it was a colored bread with maybe cream cheese in the middle.Does anyone have this recipe?”
Hors d’ouvres such as these were usually made with white sandwich bread dyed with food colouring and cut into various shapes or rolled ’roulade’/pinwheel style and sliced. Fillings varied from an herbed cream cheese (often mixed with gherkins and/or pimento for extra ’colour’) to salmon, egg, chicken or tuna salad. Most often served during ‘high tea’ (with scones, clotted cream, tea cakes etc.) and very popular at ’ladies’ gatherings such as book club meetings, baby/wedding showers et al, they were a 60’s and ’70’s party staple! *Stacked high on an oval-shaped silver platter, lined with baby greens, they make for a lovely presentation.
