This colorful dish says “It’s spring!” Photo by John Anderson | Woodhouse Chocolate.
Fun Food: Peas & Carrots Canapés With Chocolate Mint Goat Cheese
CAPSULE REPORT: The carrots and peas of childhood are turned into a sophisticated canapé by Think of how virtuous you can feel for eating your peas and carrots!
Here, carrots and peas join goat cheese to create a light, refreshing, one-bite morsel. Because the recipe was developed by a chocolatier, there’s a bit of unsweetened chocolate for complexity.
The two layers are set upon thick slices of carrot, rather than bread or crackers.
Serves 12-24 as hors d’oeuvres.
The Peas Layer
- 2 tablespoons finely minced shallot
- 1 tablespoon butter
- 1 cup heavy cream
- 12 ounces fresh-shelled peas or frozen petite peas
plus two dozen blanched peas for garnish
- 1/2 teaspoon fine sea salt
- Heat a small saucepan over medium heat. Add the butter, then the shallots and saute until soft, but not brown.
- Add the cream and reduce by half. Watch it, as the cream tends to bubble up and over. You may have to reduce the heat to low.
- Add the peas and heat through. Cover and cook until tender (a few minutes is all it takes). Add the salt.
- In a food processor, purée the peas until smooth. Press the peas through a strainer and chill.
The Minted Goat Cheese Layer
- 4 ounces fresh goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 tablespoons finely chopped fresh mint leaves; use extra mint leaves
for plate garnish
- 1/2 ounce 64% or higher dark chocolate, grated on a cheese grater
or finely chopped
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 6 large, fat carrots for base
- In a small mixing bowl, combine all ingredients.
- Peel the carrots and from the fat end and cut into 1/4 inch coins. You want them to be big enough to make a good bite, so don’t use the smaller end of carrot for coin slices.
- For garnish, cut the smaller ends of the carrots into squares (see photo above).
- Spread about 1/4 teaspoon of the minted goat cheese on each carrot coin.
- If you are adept with a piping bag, pipe on the pea purée. Otherwise, just spoon a dollop of pea purée on top of the goat cheese layer.
- Garnish with extra peas and carrot squares. Garnish plate with mint leaves.
Recipe copyright Woodhouse Chocolate. All other content