Hello my friends!
It’s a long weekend for many of us, and that also means spending time with family or friends over a nice aperitif! And me, I love a good apéro! 😉
So today, here’s a fun and elegant little recipe that will make a great visual and tasty impression on your table. Let me introduce you to the carrot and cream cheese bites.
A fresh recipe for your aperitif
This recipe is first and foremost really tasty, light, and unexpected. It’ll be a refreshing change from the usual things you might serve at a good aperitif table: focaccia, tuna rillettes, mini bacon cakes, or even cheese gougères and club sandwiches! We’re going for something more refined here with these carrot and cream cheese bites.
My first tip for successfully making these carrot and cream cheese bites
I’ve marked this recipe as medium difficulty, not because the steps are complex. As you’ll see below, everything is quite easy and pretty quick. The only tricky part is shaping the little carrot cylinders. For that, I recommend using a whisk handle, for example, or any cylindrical object wrapped in plastic wrap if it’s not a kitchen tool.
My second tip
This part will require a bit of precision, but nothing too complicated in the end. The hardest part is making the first one! Other than that, it’s super simple. You can prepare your carrot and cream cheese bites ahead of time and take them out of the fridge just before serving.
The fun part of this recipe is cooking the carrots in orange juice—it really gives them a unique flavor!
Tools you’ll need to make my carrot and cream cheese bites:
A non-stick skillet,
A vegetable peeler,
A cylindrical object,
A piping bag
And a round tip for filling the bites.
That’s it, nothing more to add! Let’s get those carrot and cream cheese bites going!
The recipe, Cheffe!
Carrot and Cream Cheese Bites
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Loading...Ingredients
- 3 beautiful carrots
- 1 tablespoon of olive oil
- 1/2 orange
- 150 g of whipped cream cheese
- 1/4 teaspoon of ground ginger
- A bunch of chives
- A few fresh coriander leaves
- Salt
- Pepper
Instructions
Peel the carrots and then, using the peeler again, make thin carrot slices.
Heat the oil in a frying pan, add the carrots. Add salt.
Deglaze with the orange juice and cook over medium heat for 7 to 8 minutes. Set aside.
Mix the cream cheese, ginger, some chopped coriander, and pepper.
Take a carrot slice and wrap it around a cylinder (like a whisk handle, for example).
Take a chive stem and tie a knot around the carrot cylinder.
Pipe some cream cheese inside.
Repeat with each of your carrot slices.
Add a few coriander leaves, serve or keep in the refrigerator.
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