Easter Carrot Rose Appetizers

"So cute! Surprisingly easy to make and delicious!"

- Maria C.

READER REVIEW

• ½ cup mushroom pâté or hummus • 3 carrots • 6 parsley leaves • 1 baguette

INGREDIENTS

FULL RECIPE

Easter Carrot Rose Appetizers

YIELD

12 servings

COURSE

appetizer

TIME

30 min.

LEVEL

easy 

Follow the simple mushroom pâté recipe below, and place it in a sealed container and refrigerate. You can also use hummus instead of mushroom pâté.

1.

Use an apple peeler to make thin strips from 3 different colored carrots (or simply orange carrots).

2.

Roll the carrot strips into tiny “roses.” For bigger carrot strips, slice them in half first so you can get a tinier rose.

3.

Use a toothpick to hold it tightly. Doing this helps them stay curled up when you’re ready to assemble the crostini. Make a total of 18. Place carrot roses in a sealed container and refrigerate.

4.

Slice 1 baguette into 18 thin slices and toast at 400 F. (200 C.) For 5-8 minutes, until lightly brown.

9.

Spread each toast with mushroom pate, and add 3 little roses to each with a parsley leaf and serve.

10.