Basil infused cream cheese spread on top of a thin, salty, pretzel, then topped with sliced fresh vegetables. A simple, perfect appetizer or party food.
Prep time 15 minutes
Passive Time 2 hours
Serving 30
INGREDIENTS
- 4ounces vegan cream cheese(room temperature)
- 3tablespoons fresh Basil (chopped finely)
- 1/8teaspoon salt
- 1/8teaspoon black pepper
- 2 cucumbers**
- 1-2 peppers (red, yellow, orange – whichever you like)
- 1 avocado
- any other veggies you would like
- 30 pretzels thin
Instructions
Prep:
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In a small bowl, beat together the cream cheese, basil, salt and pepper until thoroughly combined. Chill in refrigerator for at least 2 hours to let the flavors develop. I usually let it sit overnight.
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Slice your cucumbers in approximately 1/4″ slices.
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Slice your other veggies very thin and cut them so they will fit nicely on the pretzel thin.
Assembly:
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Spread some of the cream cheese on each pretzel thin. Top each with a cucumber and then the pepper slices. Or, be creative and top some with just pepper slices or just avocado, or avocado and cucumbers or however you like. I personally liked when each bite had the bright crunch of the cucumber.
Recipe Notes
** I seek out small cucumbers, or those long thin ones, for this as they are smaller, less seedy, and crunchier. You can use regular slicing cucumbers but you’ll have to cut them in half to fit the pretzel thin. Plus, maybe peel them – whatever supermarkets are coating the skins with nowadays is not pleasant.
- PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS!
Sourced by The Lazy Vegan Baker
