This post may contain affiliate links. Read my disclosure policy. Tea sandwiches (crostini) are perfect for any occasion and people can’t seem to stay away from them. The inspiration for the carrot and cheese spread comes from something we tried at a Russian restaurant. I wanted to make my own version and I must say it turned out great. This is a party-size recipe and it refrigerates really well if you don’t use it all in one swoop or you can cut it in half to feed a smaller crowd. The canapes are especially amazing when broiled just until the cheese melts; lots of gooey cheese in this recipe!
Ingredients for Russian Carrot and Cheese Spread:
4-5 medium cooked carrots (1.5 to 2 cups grated) 2 cups mozzarella cheese, finely grated 2 cups medium cheddar cheese, finely grated 3 medium/large cloves of garlic, pressed 1 cup real mayonnaise Other things you will need to make canapes: 2-3 long baguettes (P.S. for parties, save some time by buying pre-sliced baguettes!)
How to Make Carrot and Cheese Spread:
- Bring a pot of water to a boil. Add carrots, cover and boil 12-15 minutes or until they are firm-tender. You don’t want them to get too squishy or they’ll be difficult to grate.
- Remove carrots from water and allow them to cool while prepping other ingredients. Once carrots aren’t too hot to handle, peel the skin and grate on the larger holes. Place into a mixing bowl.
- Grate mozzarella and cheddar cheese on the fine grater and add to the bowl. Add 1 cup mayo and pressed garlic then stir to combine. You may add more/less mayo or garlic in accordance with your taste buds but I thought this was perfect.
Assembling Carrot and cheese canapky (canapes):
Spread over baguette slices and enjoy.
Ok, here is an amazing tip! Try baking the finished canapes at 350˚ F for 8 minutes or until the tops are golden. The cheese melts and the garlic seems to have a little less bite. Oh my goodness! It’s goodness for sure!
And the Pinterest Friendly!! 😉 Thanks in advance for sharing. XOXO – Natasha
