This appetizer features the peppery crunch of radish with a creamy dill and caper spread. If you love dill, you’ll want to make extra spread to enjoy long after the appetizer course is over! In this post I show how to prepare it 2 ways: one with plant-based cream cheese and the other using creamy Navy beans (as shown here). I used homemade, grain free, buckwheat sourdough bread as the base, but feel free to use any type of thinly sliced, small-sized bread or crackers, instead.
This recipe was inspired by EatingWell Magazine’s Vegetables: The Essential Reference. Between the two options provided on this post, there’s something for you whether you’re gluten-free, plant-based and vegan, allium-free(no onions, no garlic), soy free, corn free, nightshade free, Low FODMAP…all of the above, or not!
Canapés are a type of decorative appetizer featuring a bread-like base (ranging from puff pastry to crackers) and a savory topping. EatingWell Magazine’s Vegetables: The Essential Reference, from which this recipe is inspired, used cocktail-sized pumpernickel or rye bread. Others, like Tea Time Magazine, have used anything from trimmed pieces of Pepperidge Farm bread, to whole-slices of a French baguette, like Martha Stewart, and beyond. So feel free to branch out and try out different types of bases that create the flavor and texture you love.
Non-dairy cream cheese often contains xanthan gum which can be derived from corn, soy or wheat. For those who are sensitive to these ingredients, be sure to check ingredient-labels or choose Method 2.
Let’s begin! Jump to Recipe
Prepare the topping
Method 1: Non-Dairy Cream Cheese
Combine 4 ounces (1/2 cup) of non-dairy cream cheese of choice with the finely minced dill, chopped capers, freshly ground black pepper and salt to taste. Stir and set to the side.
Method 2: Navy Beans
Add 4 ounces (1/2 cup) cooked, rinsed and strained navy beans to a food processor or blender (or mortar and pestle). Add oil, lemon juice, freshly ground black pepper and salt to taste. Puree/mash as desired.
Combine navy bean puree/mash in a bowl with the finely minced dill and chopped capers. Stir and set to the side.
Assemble the Canapés
Add 2 tablespoons of topping to each cracker or small piece of bread. Top with thinly sliced radishes, freshly ground black pepper and a sprig of dill.
Serve!
Radish-Dill Canapés (2 ways!)
Ingredients
Method 1
- 4 oz plant-based cream cheese of choice
- 2 tbsp minced dill
- 1 tbsp chopped capers rinsed, strained
- freshly ground black pepper to taste
- salt to taste
Method 2
- 1/2 cup cooked/canned Navy beans rinsed, strained
- 1 tbsp olive oil
- 1 tbsp lemon juice to taste, start with 1 tsp
- 2 tbsp minced dill
- 1 tbsp chopped capers rinsed, strained
- freshly ground black pepper to taste
- salt to taste
Garnish
- 3 radishes, thinly sliced
- freshly ground black pepper
Instructions
Method 1: Plant-based cream cheese
- Combine 4 ounces (1/2 cup) of non-dairy cream cheese of choice with the finely minced dill, chopped capers, freshly ground black pepper and salt to taste. Stir and set to the side.
Method 2: Navy beans
- Add 4 ounces (1/2 cup) cooked, rinsed and strained navy beans to a food processor or blender (or mortar and pestle). Add oil, lemon juice, freshly ground black pepper and salt to taste. Puree/mash as desired.
- Combine navy bean puree/mash in a bowl with the finely minced dill and chopped capers. Stir and set to the side.
Assemble the Canapés
- Add 2 tablespoons of topping to each cracker or small piece of bread. Top with thinly sliced radishes, freshly ground black pepper and a sprig of dill. Serve!
Notes
Note: Nutrition label is calculated using Method 2 with Navy beans, without the bread-base.
Tried this recipe? I’d love to hear about it. 🙂 Your comments make my day!
