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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
After reading all of these awesome reviews, i am making these kanapki and the smoked Gouda cheese one for the party i am going to!!
question for you Natasha, can i buy the shredded mozarella and cheddar from trader joes to save the time, or you know that grating it fresh will make it even better?
AND THANK YOU FOR ALL OF YOUR HARD WORK♥♥♥
Yes, you can definitely buy pre-shredded cheese to make it easier :). I hope you love this recipe!:)
I will let u know Sunday morning :)) can’t wait to do it!!!!
I made these twice already!! Last week and yesterday and the comments of how good these are only get louder!! People even wanted more! I guess next time i will be making 6 baguettes!! :)) THANK YOU Natashenka for such easy and amazing recipe!!
Wow! This is so nice to hear Tanushka! Thank you so much!
hi natasha, can i somehow turn this into a make ahead recipe? maybe can i boil the carrots day before and then mix in the mayo in the morning?
Hi Mary, you can make the entire spread ahead of time, even several days in advance and use it when ready 🙂
Would i add in the mayo ahead of time also?
Yes 🙂
These are my staple party favourite. The fussiest of kids and adults devour them! and getting some extra veg into the kids without them noticing is great. I use softer bread than french sticks as its easier for little ones and really older ones and always put under the grill. Thank you Natasha love your recipes and instructions are really clear!
Thank you for such a nice review Victoria and for the compliment 😁.
I made these for a party I literally could not stop eating them. The are so crunchy, delicious and wonderful!
Christina, I’m so happy you loved it, thank you for the great review 😀.
Hi Natasha,
Would the canapés still taste good cold after they’ve been broiled?
Hi Viktoriya, they are good at room temp after being under the broiler. You can also reheat them in the oven if you want them warm.
How do u measure cheese,in measuring cup once its already grated????? Or by oz before grated??? ☺️Thanks!
Hi Inna :). I measured after it’s already grated.
Made those last night for late dinner snack and everyone loved them! So easy to make and oh so delicious! Of course had a request for another batch this morning lol
You know it’s good when it’s requested again the next day! 🙂 That’s awesome 🙂
Looks Delish!!! Can i cut the recipe in half?
Yes, absolutely! You can cut all the ingredients in half and it will still work great 🙂
This pregnant mamma wanted some hot canapés with her coffee for breakfast and guess what?… These hit the spot like no other… I put one garlic clove because this baby doesn’t enjoy garlic and they were still so delicious! Also there was a lot of left over so I put it in a bowl and refrigerated it for later so when the kiddos went to bed this pregnant lady went and made anothe batch to enjoy with tea… Love how you can make a huge batch and just make several canapés at a time and refrigerate the rest and make more when your soul desires some! 🙂 So nummy!!
Congratulations on being prego! 🙂 How far along are you? I’m so happy this recipe satisfied a craving for you 🙂
yum looks good! have you tried putting grated boiled eggs?sooo good
Dina, I haven’t tried them on this recipe but they would make a great topping :). I did use them on this Canapés recipe.
So is it best to bake them or just broil for couple minutes??
I bake for 8 minutes and its’ just enough to melt the cheese. You could broil them but keep a close eye on them so they don’t scorch.
How do u measure 2cups of cheese? Once its already shredded??
Yes, once it is shredded. You usually get 2 cups shredded cheese from 8 oz of cheese.
Yes, once it is shredded. You usually get 2 cups shredded cheese from 8 oz of cheese.
Hi, this looks great! Can i store the left over spread in jars? How long will it last for?
You can refrigerate leftover spread. I think it would last about a week in the refrigerator. You can keep it in jars, tupperware, anything really.
Hey Natasha, these look great, do you think I can prepare the mixture today in the evening and refrigerate it over night and bake them tomorrow for lunch?
Yes that would work great! 🙂
Can these be reheated in a microwave later or would they end up soggy? We’re having a party at work and I’m trying to choose recipes that would be delicious eaten either cold or rewarmed in a microwave (another nurse here). I was thinking these, your tefteli in sauce recipe, pelmeni/vareniki, and I’m undecided between the raspberry apricot cheesecake or medovik cake…. suggestions? All your recipes look awesome! 🙂
Hmmm…. well, the spread will be good warm or cold. If taking it to work, you might go easy on the garlic and just serve it in a a bowl along-side the pieces of bread so people can assemble their own canapes. The tefteli in sauce would reheat well. Pelmeni/vareniki might not be the best idea; they don’t microwave as well as they reheat on the pan. Also, I’m thinking that pelmeni burps might not be the best for work – you know exactly what I mean 😉 lol. The medovik cake would last longer at room temperature.
Ok true, I forgot about pelmeni burps lol. The nurses wanted to try some Slavic food and I of course wanted to do my favorite recipes. What are a couple salads you would recommend that would go well with other dishes that people might bring in that aren’t Slavic? Thanks for all the planning help! 🙂
ha ha ha. Everyone should try pelmeni but maybe not at work, lol. As far as salads go, I’m trying to think of salads that are good for awhile in the fridge. You might try either brocolli salad: https://natashaskitchen.com/2010/04/12/fresh-brocolli-and-apple-salad-with-walnuts/ or https://natashaskitchen.com/2010/05/31/broccoli-grape-cucumber-salad/ . This one is a very good cabbage salad: https://natashaskitchen.com/2013/01/03/cabbage-and-bell-pepper-salad-recipe/
Thank you!! By the way, this carrot cheese spread – my family eats it as a side salad! Never thought to melt it so can’t wait to try it next time I’m visiting my mom and see what she thinks 🙂
Wow as a salad? Why not, I guess! 😉 I’m so glad you all like it 🙂
Yep, cept the carrots are left raw for the salad and we only use the mozzarella cheese. you should try it sometime 🙂
Thanks for the tips 🙂
These are a gem 🙂 Don’t skimp on the garlic people! Great recipe Nat!
I agree; I love me some garlic (although it’s best not to eat these right before church – lol). Thanks so much for a great review!
Hi where do u buy ur bread and whats the name cuz i’ve tried making those with other bread and it would get hard and crispy
This was a thin french bread from Fred Meyer. I usually buy the baguettes at Fred Meyer.
Thank you sweetheart for this wonderful recepie!!! Every time I have gests over I make them!!! First thing that is gone are this kanapki!!!:) then they ask for recepi!!!:))) Also every time our family’s get together, gess what they ask me to make??? Of course this buterbrodi!!! Thank you so much for sharing and God bless you and family!!!
That’s so awesome!! I just re-made this same recipe a couple days ago to re-photograph it. I feel like the pics are a little sad looking and so it doesn’t get the attention it should. Thanks so much for your fantastic feedback! 🙂
Natasha, I made this for work today for our team’s potluck and they were yummy. I had to serve them cold (but I did have them in oven to melt the cheese a bit) but there were still very delicious. I did use store bought shredded cheese to save some time. Thanks for sharing this recipe.
You are welcome Mila and thank you for a good report :).
Thank u Natasha for this wonderful recepi!!! Everybody loved it especially my hubby and son!!! God bless and thank u for sharing!!!
Awesome!!!! Did you put them in the oven or serve them cold?