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.
Servings: 40
Calories: 43kcal
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.
Nutrition
Calories: 43kcal