Radish-Dill Canapés (2 ways!)
If you love dill and capers you'll want to make extra topping to enjoy long after the appetizer course is over! Shown here on homemade sourdough buckwheat bread.
Prep Time10 mins
Servings: 6 (2 canapés each)
Calories: 46kcal
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
Non-dairy cream cheese often contains xanthan gum which can be derived from corn, soy or wheat. For those who are very sensitive, be sure to check ingredients or choose Method 2.
For Method 2, consider starting with 1 tsp of lemon juice and adding more to taste up to about 1 tbsp.
Nutrition
Calories: 46kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Sodium: 178mg | Potassium: 62mg | Fiber: 1g | Vitamin A: 20IU | Vitamin C: 1.4mg | Calcium: 10mg | Iron: 0.4mg