Raspberry Canapes with Basil and Balsamic Vinegar

01 Jan

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.

Source: CookTheStory


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