Autumn Vegetable Caviar Appetizer
Prep 15 mins Cook 15 mins Eat 30 mins
This Autumn Vegetable Caviar is a colorful and delicious autumn and holiday appetizer for all your parties. This easy appetizer is all vegetables and makes a nice vegan selection for your appetizer tray. I came up with this recipe as a challenge from Melissa’s Produce and Boo &Henry’s BBQ sauces. Make them for your next holiday party using basic ingredients in only 25 minutes.
Products from Melissa’s Produce and Boo & Henry’s inspired the Autumn Vegetable Caviar appetizer and the Smokin’ Potato Bites. appetizers.
Here are the ingredients that were sent to me from Melissa’s Produce and Boo & Henry’s, a Memphis Pit BBQ restaurant in Scottsdale, Arizona.
Smokin’ Potato Bites
I also came up with a super simple idea called Smokin’ Potato Bites, using Melissa’s Gemstone Potatoes (that look like red, yellow and blue stones) and Boo & Henry’s Smokin’ Hot BBQ sauce.
Prep two appetizers in 30 minutes. Set them aside to garnish and serve.
Prep the three vegetables for your Autumn Vegetable Caviar Appetizers. Slice the tomatoes for the garnish.
I used Melissa’s Black-Eyed Peas, Veggie Sweets Mini Peppers, Heavenly Villagio Marzano Tomatoes and Boo & Henry’s Mustard BBQ sauce to make the Autumn Vegetable Caviar Appetizers.
I volunteer for the Paderewski Music Society and we planned a fancy fundraising event for the American International Paderewski Piano Competition. Listen to the YouTube videos of these amazing pianists, including Second Prize Winner, Alexander Agate who performed for us. I was catering the after party with some tray passed appetizers. I came up with two easy appetizers using the Boo and Henry BBQ sauces anyone can make and I teach you here how to make them look fancy. The Autumn Vegetable Caviar Appetizers AND the Smokin Potato Bites.
Small dice of Baby Garnet Sweet Potato roasted in the oven.
First peel and small dice one of the Baby Garnet sweet potatoes. Place in an oven pan with canola oil and bake for 10+ minutes or until soft. Flip over the small pieces half way through roasting. Remove from oven when soft and let cool.
Prep the mini sweet peppers, pop out the seed pod, slice into slivers the crosswise into a pepper confetti.
While the sweet potato is roasting, drain the black-eyed peas. Then choose about 6 of the small sweet peppers, 2 of each red, yellow and orange. It’s easy to get the seeds out, by cutting along the edge of the top without cutting all the way through. Reach in with your finger and grab the whole seed pod attached to the stem and remove. Fun fact: The males don’t have as many seeds as the female peppers. (the orange one was a male.) Then slice lengthwise into thin slivers. Turn them and slice crosswise into a small dice. It will look like confetti. Put about a cup of black-eyed peas on your cutting board and chop to a size of the pepper confetti. Same with the sweet potatoes.
Mix the peppers, Black-Eyed peas and sweet potato mixture. Add some minced garlic and the Boo & Henry’s secret Mustard sauce.
When the three ingredients are chopped to the same size, mix them together. Add about 1/4 cup or so of the Boo & Henry’s Mustard Sauce along with some minced garlic and set aside until it’s party time. (I have to admit that the Mustard Sauce is so good that I drizzled more of it on the leftover appetizers.)
Make your Appetizers look professional.
To make your Appetizers look professional, slice a baguette thin. For a party, I like to purchase a couple baguettes from Panera Bread. Have them thin slice the baguettes and the work is done for you. Also put tomato slices and parsley leaves in small bowls. Slice grape tomatoes or these cute San Marzano tomatoes. Separate parsley leaves.
Make a great presentation: garnish and place on a pretty tray with a flower in the center.
The final touch is the garnish. With a cookie scoop I portion a tablespoon of the Autumn Vegetable Caviar onto the Baguette Slice. Press the parsley leave and the tomato slice onto the Autumn Vegetable Caviar. Place your masterpieces as a wheel on a pretty tray with a flower in the center. Have a guest tray pass and meet some new friends.
These Smokin Potato Bites are as easy as boiling some potatoes til tender.
Make some Smokin Potato Bites appetizers in minutes.
For a few extra minutes, you can have two appetizers. While you are prepping the Autumn Vegetable Caviar, pop the baby Gemstone or Dutch Yellow Potatoes into a pot with some water on high heat and cook for about 15+ minutes until tender when pierced. Drain and let cool.
Mix some Middle Eastern Labne or sour cream with some of Boo & Henry’s “Smokin Hot Barbecue Sauce”. Snip some chives with a scissors. When cool, cut the the potatoes crosswise in half. Slice the end off so they will stand on your serving tray.
Make them like a pro. Pipe the Smokin’ sauce onto the potato and sprinkle with snipped chives.
Again, make them like a professional. Place on a tray and dollop or pipe Boo & Henry’s Smokin Sour Cream sauce onto the potato halves and sprinkle with chive bits. This appetizer is too easy and guests will be askin for more of the Smokin’ Potato Bites.
Autumn Vegetable Caviar Appetizer
This Autumn Vegetable Caviar is a colorful and delicious autumn and holiday appetizer for all your parties. It’s all vegetables, making a nice vegan selection for your appetizer tray. Small dice the three vegetables the same size and same quantity, mix together with the Boo & Henry’s Mustard sauce or another sweet mustard based sauce. Topped with a small slice from a grape tomato and parsley leave on a thin baguette slice and you will look like a pro at your next party.
1 small sweet potato
1 Tablespoon canola oil
1 cup Black-eyed peas or white beans
6 mini sweet peppers, red, yellow, orange
1 large garlic clove, minced
1/4 cup Boo & Henry’s Mustard Sauce
1 cup small San Marzano or grape tomatoes
4 sprigs parsley
1 loaf baguette,thinly sliced.
1. Peel and small dice the small sweet potato. Place in an oven pan with canola oil and bake at 350 degrees for 10+ minutes or until soft. Flip over the small pieces halfway through roasting. Remove from oven when soft and let cool.
2. While sweet potato is roasting, drain the black-eyed peas. Choose about six of the small sweet peppers, 2 of each, red, yellow and orange. Thin slice the peppers lengthwise, then cross cut the slices into a small dice. It will look like confetti. Put a cup of black-eyed peas on your cutting board and chop to a size of the pepper confetti. Same with the sweet potatoes.
3. Mix the three ingredients together. Add about 1/4 cup of the Boo & Henry’s Mustard Sauce along with the minced garlic and set aside.
4. To serve, prep small tomato slices and separate parsley leaves. Then scoop, a tablespoon of Autumn Vegetable Caviar onto the baguette slice. Top with the parsley leaf and the tomato slice, pushing it in to spread mixture on bread. Pro tip: Serve in a wheel fashion on a tray with a flower in the center.
Oven Temperature: 350°F
Servings 40 – 43 calories per serving
Autumn Vegetable Caviar Appetizer
Ingredients
- 1 small sweet potato ( 1 cup small dice)
- 1 Tablespoon canola oil
- 1 cup Black-eyed peas or white beans
- 6 mini sweet peppers red, yellow, orange
- 1 large garlic clove minced
- 1/4 cup Boo & Henry's Mustard Sauce
- 1 cup small San Marzano or grape tomatoes
- 4 sprigs parsley
- 1 loaf baguette thinly sliced.
Instructions
- Peel and small dice the small sweet potato. Place in an oven pan with canola oil and bake at 350 degrees for 10+ minutes or until soft. Flip over the small pieces halfway through roasting. Remove from oven when soft and let cool.
- While sweet potato is roasting, drain the black-eyed peas. Choose about six of the small sweet peppers, 2 of each, red, yellow and orange. Thin slice the peppers lengthwise, then cross cut the slices into a small dice. It will look like confetti. Put a cup of black-eyed peas on your cutting board and chop to a size of the pepper confetti. Same with the sweet potatoes.
- Mix the three ingredients together. Add about 1/4 cup of the Boo & Henry's Mustard Sauce along with the minced garlic and set aside.
- To serve, prep small tomato slices and separate parsley leaves. Then scoop, a tablespoon of Autumn Vegetable Caviar onto the baguette slice. Top with the parsley leaf and the tomato slice, pushing it in to spread mixture on bread. Pro tip: Serve in a wheel fashion on a tray with a flower in the center.
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