Handheld Snacks For Easter Celebrations
Everyone loves a little handheld snack! And for a celebration that could possibly include a slow, long lunch - why not create some entrees or little tasty treats to get everyone in the mood for Easter. With a theme of carrots, I am sharing with you two gorgeous carroty snacks - one that is simple and one that’s a little on the crazy side - but when done well, is AMAZING! Keep it bright and healthy with these edible carrot snacks, not only do they look amazing but they taste fab too. With the crunch of the grated raw carrot and cream cheese, the little broccoli top for added texture and a pop of colour, a tray of these are the perfect way to set the theme for a carrot lovin’ celebration!
SWEET LIL’ CARROT SNACKS
Ingredients
3 medium-sized carrots
1 head of broccoli
500gm of cream cheese
a small loaf of bread (soft white is perfect for this)
Salt & pepper to taste
Method
Grate or chop your carrots to a fine rice-like texture, even better if you have a food processor
Lay out your bread and spread cream cheese on, shake a little salt and apper
Sprinkle your chopped carrot over the cream cheese leaving the top section
Cut your bread slices in long triangles - I cut x3 per piece of bread
Place triangle slices on tray and place broccoli on wider top of the triangle
A gorgeous crudité platter is such a quick but impressive snack when created en masse and presented on a tray. Crudités is a French term that refers to raw vegetables, so a platter typically consists of a variety of vegetables served with one or more dips. Bringing together the freshest of vegetables with a delicious dip is as easy as it sounds and literally takes 5 minutes to do, I purchased sweet miniature pots, lined them with baking paper and was on my way!
CARROT & HOMMUS Crudités
Ingredients
x2 tubs of Chris’ Foods Hommus
10 Carrots (smaller carrots work best
x1 bunch of parsley
Method
Line your pots with baking paper, or skip this step if using a glass
Fill your pots with a hearty spoonful of Hommus
Clean up your carrots by grating them neatly and trimming the stalks
Place x2 carrots in each vessel
Garnish with a sprig of parsley
