Raspberry Basil and Balsamic Canapes
Today I have some happy news for me, happy news for you AND an easy appetizer recipe to helps us celebrate our happiness, along with the first day of spring.
I’m smiling from ear to ear. The most amazing thing has happened to me and the best part is that I get to invite y’all along for the ride with me.
You see, I’ve been chosen as one of eight finalist in the Lipton® Recipe Secrets Dip to Win Contest.
This is obviously great news for me. But it’s also great news for you. You see, Lipton is giving $1500 to one lucky voter and 30 dip warmers to 30 lucky voters.
Is there any reason beyond the money to vote?
You’ll make me indescribably happy. Then you’ll know you’ve made me happy and it will make you happy in return. You’ll smile so much that everyone you meet will be happy too. Together we’ll happify the world!
Or at least we’ll happify our own homes. That’s something, right? So go and vote, y’all! There’s happiness at stake!
I’ll tell you more about my Double Down South Dip and about the contest later once I’ve had a chance to stop smiling like a 16 month old who has just figured out how to flush the toilet (yes, there’s a 16 month old with that exact smile in my house right now. I can tell because I hear the toilet flushing repeatedly as I write).
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.
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.
Don’t forget to make both me and you happy by voting for my Double Down South Dip in the Lipton® Recipe Secrets Dip To Win Contest.
- 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)
- ½ to 1 tsp balsamic vinegar
- 20 crackers
- 20 fresh raspberries
- 20 small basil leaves
- In a small bowl combine the cream cheese, sour cream, ½ 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 ½ 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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