Yield: 24 hors d'oeuvres
These canapés are like Sunday brunch meets the Jewish holidays. Use a mandoline, if you have one, to shave the fennel into super thin curls. If not, a sharp chef’s knife or peeler will do the trick.
The cream cheese can be made up to two days ahead and refrigerated, covered. The challah can be toasted up to two hours ahead. Assemble the canapés no more than 30 minutes before serving.
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