Easy Appetizer Recipe – Raspberry Basil Canapés
Today I’m sharing an easy appetizer recipe to helps us celebrate our happiness, along with the first day of spring.
For Today, I’m celebrating Spring and happiness with a fun and easy appetizer recipe.
The recipe is not toilet-flushing related, thank god, and not really dip-related either. But it’s so pretty that it will make you happy. See:
I love this appetizer recipe because it’s unique and delicious. It’s an appetizer that uses raspberries, basil and balsamic vinegar. Right now you’re probably trying to figure out how sweet raspberries could possibly work in a savory appetizer. But really. They do.
Why is that?
I think the little raspberry perched on this canapé works so well because it isn’t super sweet.
You see, a raspberry doesn’t have the over-honeyed tones of an August peach. It doesn’t leak syrupy pulp like a mango. And it never has that obvious candy crunch of a red delicious.
The raspberry’s a dignified fruit with layers of flavor. It’s a fruit that intrigues your tongue instead of assaulting it with sugar.
When the raspberry finds a leaf of basil, all of its meatiness, its beefy tomato notes, rejoice at finally being noticed. And when that raspberry encounters balsamic vinegar, its tartness jumps up and down with excitement for finally finding the limelight.
So you don’t need to fear raspberry’s sweetness. It will play well with other flavors if you just give it a chance.
Another great easy appetizer recipe to make with raspberries is this very berry cheesecake dip.
Now here’s the other easy appetizer recipe for you.
This is the perfect easy appetizer recipe for spring or summer. I love to serve it when we have friends over for a BBQ. Something about the meatiness and tang of the raspberry gets my mouth watering for whatever’s on the grill. I use a gluten-free brown rice cracker as the base for these canapés. I like how crisp they are and their grainy flavor. But any relatively bland cracker will work.
- 2 tbsp whipped cream cheese (you buy it already whipped and fluffy, in a tub right next to the regular tubs of cream cheese)
- 2 tbsp sour cream (full fat and light both work here. I avoid fat-free)
- 1/2 to 1 tsp balsamic vinegar
- 20 crackers
- 20 fresh raspberries
- 20 small basil leaves
- In a small bowl combine the cream cheese, sour cream, 1/2 teaspoon of balsamic vinegar and a pinch of salt. Taste. I find that some balsamic vinegars are more potent than others. If your mixture has a nice subtle vinegar flavor with a touch of sweetness, you’re good to go. If you can’t really taste the balsamic, add a little bit more and even another pinch of salt and then taste again.
- Put a 1/2 teaspoon dollop of the creamy vinegar sauce onto each cracker. Using the sauce as a glue to stick on single raspberry and a single basil leaf onto each dollop.
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