Holiday Canapés

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I recently catered an open house and made up these cute little canapés, which were a total hit! These would be perfect to make for one of your holiday events. 

Gluten-free, and dairy-free, they are sure to please any of your guests and friends.

The “cheese” portion was made from a white bean blend, and you wouldn’t know the difference! There are three different options here for toppings, but feel free to get creative and come up with your own! They include: Balsamic Figs and Chives; Apricot Jam, Thyme & Pomegranate seeds; and Grape Tomatoes with Chives and paprika.

What you will need as a base:

  • Mary’s Gluten-free Crackers as a base
  • White Bean Cream “Cheese” (Recipe below)

White Bean Cream “Cheese”

  • 1 19oz. can white beans (cannellini or navy beans), drained and rinsed
  • 1 clove garlic
  • 1/3 cup fresh squeezed lemon juice
  • 2 tbsp. nutritional yeast
  • 1 tbsp. olive oil
  • 2 tbsp. tahini
  • 1/2 tsp. cane sugar or sweetener of choice (I don’t think maple syrup or honey would work well in this recipe)
  • a dash or two of salt & pepper (to taste)
  1. Add all ingredients to the food processor and blend until smooth, scraping down the sides every so often when needed.

Topping Option #1: Grape Tomatoes, Chives or Parsley & Paprika

Depending on how many pieces you are planning to make, will decide quantity of following ingredients.

  • Grape tomatoes, cut length-wise into 4 pieces
  • Chives cut about 1 inch in length
  • OR instead of chives use little pieces or parsley leaves
  • Sprinkle a little bit of paprika (you could use other spices of your choice)
  1. Take 1 cracker, and spread on about 1/2 tsp. of white bean dip in the middle of the cracker.
  2. Take 1 section of the grape tomato and place it in the middle of the bean dip, pressing down slightly
  3. Place the chive or parsley beside the tomato.
  4. Sprinkle on the paprika
  5. Repeat process for as many crackers as you’d like

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Topping Option #2: Apricot Jam, Thyme & Pomegranate Seeds

Depending on how many pieces you are planning to make, will decide quantity of following ingredients.

  • apricot jam (I found an organic jar at the local grocery store)
  • thyme, leaves removed from the stem and finely chopped
  • 1 pomegranate, seeds removed (See video for easy method to remove seeds)
  1. Take 1 cracker, and spread on about 1/2 tsp. of white bean dip in the middle of the cracker
  2. Spread about 1/8 tsp of apricot jam on top.
  3. Sprinkle on a few pieces of minced thyme
  4. Top with 2 pomegranate seeds
  5. Repeat for as many crackers as you’d like

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Topping Option #3: Balsamic Figs & Chives

  • 1 cup dried figs, stems removed
  • 1 1/2 cups balsamic vinegar
  • 2 sprigs fresh rosemary
  • pinch of sea salt
  • black pepper, to taste
  • chives, cut into 1 inch pieces
  1. In a small sauce pan, add all ingredients except for the chives.
  2. On medium heat bring the ingredients to a simmer, and then cook for 2 minutes. Remove from the heat
  3. Allow to sit and “pickle” for 2 hours at room temperature. (To keep this dish raw, skip the cooking process and just combine the ingredients in a bowl and let them sit at room temperature for 1 day to allow for pickling).
  4.  These will then keep good in the fridge for up to 1 month.
  5. Take a fig and cut into small, 1/4-1/2 inch pieces (see picture below for reference)
  6. Take 1 cracker, and spread on about 1/2 tsp. of white bean dip in the middle of the cracker
  7. Place one of the fig sections into the middle of the dip
  8. Stand a piece of the chive up beside it, leaning on the fig slightly
  9. Repeat for as many crackers as you’d like

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If you want to label these dishes like I have done in the first photo (this way you don’t have to keep explaining to your guests what is in each!), here is a link to my downloadable file I left them as a Word document so you can edit the text if you came up with your own creation!

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