This is a party-size carrot and cheese spread recipe that will make your guests wanting more. Spread it on canapes, melt the cheese and enjoy.

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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!)


You have to try these Carrot and Cheese Crostini when they come out of the oven and the cheese is hot. Incredible! @NatashasKitchen

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.

Carrot and Cheese Spread @NatashasKitchen
Carrot and Cheese Spread @NatashasKitchen

Assembling Carrot and cheese canapky (canapes):

Spread over baguette slices and enjoy.

Carrot and Cheese Spread-8

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!

You have to try these Carrot and Cheese Crostini when they come out of the oven and the cheese is hot. Incredible! @NatashasKitchen

Carrot and Cheese Spread

4.91 from 11 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes

Ingredients 

Servings: 3 cups of spread
  • 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 real 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

Try putting the finished product under the broiler for 5 minutes or until the tops are just golden. The cheese melts and the garlic seems to have a little less bite.
Course: Appetizer
Cuisine: Russian, Ukrainian
Keyword: Carrot and Cheese Spread
Skill Level: Easy
Cost to Make: $
Natasha's Kitchen Cookbook

 

And the Pinterest Friendly!! 😉 Thanks in advance for sharing. XOXO – Natasha
You have to try these Carrot and Cheese Crostini when they come out of the oven and the cheese is hot. Incredible! @NatashasKitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Rachel
    April 30, 2019

    Can I peel the carrots before boiling them?

    Reply

    • Natashas Kitchen
      May 1, 2019

      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.

      Reply

      • Alla
        November 3, 2020

        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?

        Reply

        • Natashas Kitchen
          November 3, 2020

          Hi Alla, I haven’t really tried that to compare. If you do I would love to know which you prefer.

          Reply

  • Mary
    April 12, 2019

    For a party size of 40- would this recipe be enough or double/triple it?

    Reply

    • Natasha
      April 13, 2019

      Hi Mary, I would double the recipe for that many people. I hope you love the spread!

      Reply

  • Serge Melnikoff
    October 27, 2018

    My ex-wife introduced me to this. Great recipe. Always a crowd favorite…even with Americans.

    Reply

    • Natashas Kitchen
      October 27, 2018

      I’m so happy you like it Serge! Thank you for the great review!

      Reply

  • Lily
    August 21, 2017

    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.

    Reply

    • Natasha
      natashaskitchen
      August 21, 2017

      Lily, thank you for the wonderful review and thank you for making it 😬

      Reply

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