Cheese Carrots Appetizer Recipes

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CHEDDAR CHEESE CARROT



Cheddar Cheese Carrot image

If you "carrot" all about serving up a good time for your guests, plant this playful appetizer on your party menu. I make this for parties, and it catches everyone's eye.-Pam Goodlet, Washington Island, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 8

3 ounces cream cheese, softened
2 cups shredded cheddar cheese
1/2 cup finely shredded carrot
1/2 cup finely chopped peanuts
2 tablespoons finely chopped onion
1/4 teaspoon dill weed
Fresh parsley springs
Assorted crackers

Steps:

  • In a small bowl, beat cream cheese and cheddar cheese for 1 minute. Add the carrot, peanuts, onion and dill; mix well. , On a serving platter, shape mixture into an 8-in. log, tapering one end to form a carrot shape. Cover and refrigerate for 2 hours or until serving. , Place parsley at wide end for carrot top. Serve with crackers.

Nutrition Facts : Calories 95 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 102mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

CARROT ROULADES WITH RADISH AND HERB GOAT CHEESE



Carrot Roulades with Radish and Herb Goat Cheese image

Thin ribbons of carrot make a perfect vessel for herbed goat cheese flecked with grated radishes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 dozen

Number Of Ingredients 6

10 small radishes, trimmed and quartered (6 ounces)
4 ounces goat cheese, room temperature
2 teaspoons minced fresh chives
2 teaspoons minced fresh chervil, plus sprigs for garnish
Coarse salt and freshly ground pepper
4 large carrots (about 8 inches long), peeled

Steps:

  • Pulse radishes in a food processor until finely minced, and transfer to a medium bowl. Stir in goat cheese, chives, chervil, and 1 teaspoon salt. Season with pepper. Cover, and refrigerate for 30 minutes.
  • Meanwhile, prepare an ice-water bath. Bring a medium pot of salted water to a boil. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. (You will need 36 ribbons, each 8 inches long.) Boil carrot ribbons until softened, about 2 minutes. Transfer to ice-water bath. Drain, then pat dry with paper towels.
  • Roll each carrot ribbon, tapering 1 end, to 1/2 inch in diameter. Transfer carrot rolls to a parchment-lined baking sheet with narrow end up.
  • Transfer chilled radish mixture to a pastry bag fitted with a 1/4-inch plain tip. Pipe about 1/2 teaspoon radish mixture into center of each carrot roll. Refrigerate until firm, at least 30 minutes (or up to 1 hour). Garnish with chervil sprigs, and serve immediately.

CHEESE AND HONEY GLAZED CARROTS



Cheese and Honey Glazed Carrots image

OH my! These are the BEST carrots in the world. My grandma makes these for every occasion. I usually end up hoarding the carrots for myself. haha. They are my FAVORITE! If your kids won't eat veggies, try this dish! I would suggest doubling the recipe, because they are so good! Can't get much easier than this!

Provided by Jamie Lynne

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

6 large carrots
salt
1/4 cup honey
1 cup shredded cheese

Steps:

  • Peel carrots and cut in half crosswise.
  • Cook in small amount of boiling salt water until carrots are tender (about 15 minutes).
  • Do not overcook.
  • Drain and place carrots in a greased baking dish.
  • Drizzle with honey.
  • Sprinkle shredded cheese over carrots.
  • Bake at 400 degrees for 10 minutes, or broil until cheese melts.
  • Enjoy!

CARROT AND CHEESE CRUSTLESS QUICHE



Carrot and Cheese Crustless Quiche image

This is a sneaky way to get kids to eat carrots! The mozzarella makes this taste so heavenly. You can also use zucchini in place or (or in addition to) the carrots. It makes 12 baby (12 month and up) servings and 4 adult servings. This recipe comes from Better Baby Food.

Provided by CookingSandefer

Categories     Lunch/Snacks

Time 50m

Yield 4-12 squares, 4-12 serving(s)

Number Of Ingredients 9

1 tablespoon butter or 1 tablespoon margarine
1/2 small onion, finely chopped
1 cup grated carrot
1/2 teaspoon salt
1/2 teaspoon curry powder (optional)
4 eggs
2/3 cup milk
1 cup shredded mozzarella cheese
paprika (optional)

Steps:

  • In a skillet, heat butter over medium heat. Add onion and saute for 5 minute
  • Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.
  • Remove from heat and cool.
  • In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.
  • Pour into greased 8x8 pan. Bake at 300 for 20 minutes.
  • Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
  • Cut into square and serve.

Nutrition Facts : Calories 223.9, Fat 15.7, SaturatedFat 8, Cholesterol 246.9, Sodium 595.9, Carbohydrate 6.4, Fiber 0.9, Sugar 2.3, Protein 14.2

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Top Asked Questions

How do you make cheese carrots?
Divide the cheese mixture into 5-6 sections (or however many "carrots" you want to create). Using your hands form carrots shapes. Add details to cheese carrots with a knife. Arrange cheese carrots on platter. Add sprigs of parsley to create carrot tops. Cover and refrigerate until ready to serve.
How to make carrot and cheese baguette?
Place grated carrots into a small bowl. Add finely shredded cheese. Then add mayonnaise. Press garlic. Mix all together until well combined. Add salt and pepper to taste and mix it again 2. Slice the baguette and lay the slices out on a platter. Spread one heaping tablespoon of carrot and cheese mix on each slice.
What can I use to make a carrot cheese sandwich?
Shredded Cheese – Shredded cheese is added at the end, use an orange cheese for that carrot look! Carrot Stem – Use a carrot stem, parsley or cilantro to create the stalk of the carrot. Add fresh herbs or a sprinkle of ranch dressing mix to the cream cheese for added flavor.
Are cheese carrots easy for kids to make?
These cheese carrots are so easy and fun to make! Easy enough for the kids to get involved. Kids of any age would love to play in the kitchen and make these for snack time. Years ago I first made these easy Cheese Carrots for Easter after discovering the recipe in my Aunt’s cookbook. I’ve adapted the recipe slightly, using spices I have on hand.

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