Cheese & Veggie Canapes
The Spice & Tea Exchange
60-80 canapes
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
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- 3 ea large radishes
- 1 ea seedless English cucumber
- 1 ea large carrot, peeled
- 1 ea large daikon radish, peeled
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- 8 oz cream cheese, softened
- 1¼ tsp Nashville Hot Seasoning
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- 8 oz cream cheese, softened
- 1½ tsp Sazón Spice Blend
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- 2 ea large ripe avocados
- 4 tsp Holy Guacamole! Seasoning
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- 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
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- 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.
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- 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.