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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:
1. 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.
2. 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.
3. 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!
Carrot and Cheese Spread
Ingredients
- 4-5 medium 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 mayonnaise*
Other things you will need to make canapes:
- 2-3 long baguettes
Instructions
- Bring a pot of water to a boil. Add carrots, cover and boil 15 minutes.
- 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 grater. Place into a mixing bowl.
- Grate mozzarella and cheddar cheese on the fine grater. Add to the bowl.
- Then add 1 cup real mayo and add pressed garlic. Stir to combine everything.
Assembling Carrot and cheese canapky (canapes)
- Spread about 1 Tbsp on each baguette and enjoy!
- Try baking the finished canapes at 350 degrees 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!
Notes
And the Pinterest Friendly!! 😉 Thanks in advance for sharing. XOXO – Natasha
Hi Natasha, I was just wondering if these have to be baked. I have to travel to get to a party and won’t be able to heat them. Do you think it would be better to leave them unbaked, or baked and then eaten at room temperature? I make the “cheese salad” without carrot served on tomato slices and it is tasty at room temperature..
Hi Laura! They do not, but they are so much better if they are.
Hi Natasha, can I prep the mix in advance and keep it in the refrigerator for 2 days?
Hi Liya, yes, you can make the entire spread ahead of time, even several days in advance and use it when ready.
Can I peel the carrots before boiling them?
Hi Rachel, from my research keeping the skin on boiling them in their original state makes them taste better. Keeping that on also helps with the carrots texture.
Its says to finely grate the cheese… have you tried the cheese on the bigger grater to compare which is yummier or no? I always made them on a big grater but now wondering if finely grated cheese would be even yummier?
Hi Alla, I haven’t really tried that to compare. If you do I would love to know which you prefer.
For a party size of 40- would this recipe be enough or double/triple it?
Hi Mary, I would double the recipe for that many people. I hope you love the spread!
My ex-wife introduced me to this. Great recipe. Always a crowd favorite…even with Americans.
I’m so happy you like it Serge! Thank you for the great review!
Amazing recipe. So easy and so good. Everyone loved it at my party. I had left over bacon bits that I added, and that may have added a new dimension to the flavor. I made these before without the bacon and still they were phenomenal.
Lily, thank you for the wonderful review and thank you for making it 😬