Cheese & Veggie Canapes
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)
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.
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.