Cheesy Carrot Canapés (Toasted Carrot and Cheese Sandwiches)
These open faced toasted carrot and cheese sandwiches need to be made at your next gathering! They're simple to make, creamy, full of garlicky flavor, and so addictive! It's no wonder they were a hit appetizer among all the Hors d'oeuvres served at an event!
Equipment
- 1 Large Sheet pan, lined with parchment paper
- 1 rubber spatula, (these are the ones used in culinary school)
Ingredients
- 1 French baguette , (sliced into 1/4 inch pieces)
- 2 large carrots, (269 grams or 3 medium carrots)
- 8 oz Colby Jack Cheese, (shredded with a box grater)
- 8-9 small garlic cloves , or 5 large cloves (about 1 Tbsp of minced garlic)
- 1/3 cup heaping of mayonnaise , (I made my homemade version)
- 1/2 tsp black pepper
Instructions
- Place the unpeeled carrots into a small saucepan with an inch of water. Cover the saucepan and bring to a boil and then lower the heat and simmer for 15-20 minutes, until fork tender. Cool before peeling.
- When the carrots are cool, peel the skins off. I usually run a knife across the skins to scrub them off easily. Grate them using a box grater.
- Combine the grated carrots with the remaining ingredients into medium mixing bowl (8 oz shredded cheese, 8-9 small cloves of garlic, 1/4 cup mayonnaise, and 1/2 tsp black pepper).
- Preheat the oven to 400°F (204°C). Arrange the sliced baguettes over a sheet pan lined with parchment paper. Place a heaping Tbsp of the carrot filling over each bread slice.
- Bake carrot canapés for 15 minutes. Then broil over high until the cheese is browned and speckled. Serve on a platter and garnish with fresh parsley or dill if desired. -Delicious!
Notes
- Cook the carrots covered, so that the water doesn't evaporate and scorch the bottom of the pan. Check it periodically. I used 1 2/3 cups of water to boil the carrots.
- Carrots vary in size, use the measurement by grams to be accurate. You'll need about 2 cups of boiled and shredded carrots for these canapés.
- To make ahead: combine the carrot mixture and refrigerate up to 4 days in an airtight container. Then top over bread slices and bake as instructed. I also just try to keep boiled carrots in the fridge to quickly whip these up.
- The ends of the carrots get tender more quickly, remove those earlier by about 5 minutes.
- If the mixture seems too dry keep adding a tsp of mayonnaise to desired creaminess.
- From scratch hack: make your own sourdough French Baguettes that are just as chewy and crusty!
- mayonnaise
Nutrition Facts
Cheesy Carrot Canapés (Toasted Carrot and Cheese Sandwiches)
Serving Size
1 canapé
Amount per Serving
Calories
150
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Cholesterol
16
mg
5
%
Sodium
233
mg
10
%
Potassium
74
mg
2
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
1649
IU
33
%
Vitamin C
1
mg
1
%
Calcium
120
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
