Easter Carrot Appetizer with Boursin
Super easy to make and tasty, these whimsical Easter Carrot Appetizer with Boursin are a hit at every Eater brunch or dinner!
Makes 48 bites
Make on the 12 x 36” maple BIG BOARD
Ingredients
- 3 5.3 oz boxes Lesley Stowe Raincoast Crispcotti, pineapple and thai basil crackers (or use any large Lesley Stowe or sturdy cracker)
- 2 5.2 oz Boursin Gournay cheese, any flavor
- 2 16 oz bags Carrot Chips
- 2-3 packages of fresh dill weed
Instructions
- Remove the Boursin cheese and place in a large bowl. Add 3 Tbsp of warm water and mix it well until soft and smooth.
- Open the crackers and place 4 rows of 12 on a big board (48 bites).
- Spread the cheese onto each cracker.
- Open the bag of carrots and pull out the large flat carrot chips (don't use any of the broken ones).
- Cut the carrot chips to a point on the bottom (rounded part on top) to make the shape of a carrot. Place each carrot chip on the cheese. Don’t press down yet.
- Cut the dill of the stem to make 48 small pieces (to look like the top of a carrot).
- Place the dill at the top of the carrot, under the carrot chip, and press down .
- You can refrigerate before serving so they stay nice and fresh.
- Set out and enjoy at Easter!
Notes
TIP: You might want to buy extra crackers in case some are broken in the package. You will have some crackers leftover because some do break.
Depending on the size of the dill package, you may need 3 packs.