Cheesy Carrot Canapés
Delightful and easy-to-make snacks perfect for gatherings, featuring crispy baguette topped with creamy cheese and sweet carrots.
Ingredients
Canapé Base
- 1 French baguette 1 French baguette
Filling
- 2 large 2 large carrots (269 grams or 3 medium carrots) Use fresh, tender carrots for best results.
- 8 oz 8 oz Colby Jack cheese Can experiment with different types of cheese.
- 1 Tbsp 1 Tbsp of minced garlic Or 8-9 small garlic cloves (or 5 large cloves).
- ⅓ cup 1/3 cup heaping of mayonnaise
- ½ tsp 1/2 tsp black pepper
Instructions
Preparation
- Place the unpeeled carrots into a small saucepan with an inch of water. Cover and bring to a boil. Lower the heat and let simmer for 15-20 minutes, until fork-tender.
- Once cool, peel off the skins of the carrots and grate them using a box grater.
- In a medium mixing bowl, combine grated carrots with shredded cheese, minced garlic, mayonnaise, and black pepper.
Baking
- Preheat your oven to 400°F (204°C). Arrange slices of the baguette on a sheet pan lined with parchment paper.
- Place a heaping tablespoon of the carrot filling on each slice of bread.
- Bake for 15 minutes. Then, broil on high until the cheese is browned and speckled.
Serving
- Serve warm on a platter, garnished with fresh parsley or dill if desired.
Notes
Store leftover canapés in an airtight container in the refrigerator for 1-2 days. Best enjoyed fresh. To reheat, place in the oven for a few minutes until warmed through.