These perfectly petite, three-bite morsels pack in tasty fresh flavor and are oh-so apropos for an Easter fête.
Cheesy Carrot Canapés
Serves: 16
Ingredients
- ¼ cup medium grated carrots
- ¼ cup finely grated carrots
- ½ cup finely grated sharp Cheddar cheese
- ½ (5.3-ounce) package shallot and chive spreadable cheese*
- 8 slices hearty white bread, frozen
- ¼ cup unsalted butter, melted
- Garnish: fresh parsley
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, stir together carrots and cheeses until blended.
- Using a 2½-inch square cutter, cut a square from each frozen bread slice. Using a large sharp knife, cut each bread square in half diagonally. Place bread triangles on prepared baking sheet. Using a pastry brush, spread melted butter over tops of bread triangles.
- Bake until tops of bread triangles are browned, 2 to 3 minutes. Flip the bread triangles over and bake for 1 to 2 minutes more. Remove from oven, and let cool completely on a wire rack.
- Spread approximately 1 tablespoon carrot mixture onto butter side of each bread triangle. Place bread triangles on baking sheet, carrot side up.
- Bake bread triangles until warmed through, 2 to 3 minutes.
- Garnish with parsley, if desired. Serve immediately.
- *We used Boursin Shallot & Chive Cheese.
Notes
KITCHEN TIP: Carrot mixture can be prepared a day in advance, placed in a covered container, and refrigerated until ready to serve.
