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Cheese & Veggie Canapes
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
60-80 canapes
Prep Time
30-40 minutes
These bite-sized vegetarian finger foods are easy to make and loaded with flavor. An assortment of seasonings whipped with cream cheese creates a gorgeous pastel color palette reminiscent of dyed Easter eggs. Mix and match vegetables, seasonings, and garnishes for platter full of vibrant variety.
Ingredients
Vegetable Base (each vegetable yields approximately 15 to 20 pieces)
- 3 ea large radishes
- 1 ea seedless English cucumber
- 1 ea large carrot, peeled
- 1 ea large daikon radish, peeled
Orange
- 8 oz cream cheese, softened
- 1¼ tsp Nashville Hot Seasoning
Yellow
- 8 oz cream cheese, softened
-
1½ tsp Sazón Spice Blend
Green (vegan)
- 2 ea large ripe avocados
-
4 tsp Holy Guacamole! Seasoning
Pink
- 8 oz cream cheese, softened
-
1½ tsp Jamaican Jerk Spice Blend
-
½ tsp Beet Root Powder
- Topping (each combination yields approximately 16 to 20 Tablespoons)
Directions
Prepare Vegetables.
- Using a mandoline slicer or knife, slice vegetables approximately ¼- to 3/8-inch thick. If the width of the vegetable is less than 2 inches in diameter, slice vegetable on a slight diagonal to create more surface area. Cover slices to avoid drying out until ready to assemble. Prepare Cheese. Using a hand mixer, whip the cheese and seasoning until combined and fluffy. Taste and adjust seasoning as needed. Transfer the whipped cheese to a piping bag fitted with a round or rosette tip – or create your own with a quart-size freezer bag and snip ½-inch from one corner with scissors.
Assemble Canapés.
- Top each vegetable slice with 1 to 1½ Tablespoons of whipped cheese. Top with your choice of garnish(es) for added flavor and texture. Garnish Suggestions: pickled jalapeño, roasted red pepper, quartered cherry tomato, diced cucumber, fresh parsley or cilantro, Aleppo Pepper, Pink Pepperberry, Porcini Mushroom Salt.