Even though Christmas is over, the celebrations and get-togethers continue this weekend; with that in mind, it helps to have a go-to appetizer recipe that is simple to prepare and incorporates fresh raw vegetables, something we all may have been missing the last few days of eating.
A Vegetarian & Cooking! original.
-1 canister crescent rolls
-4 ounces neufchatel cream cheese, softened
-1 teaspoon ranch seasoning
-1/4 pound snap peas
-1 1/2 cup medley of broccoli, cauliflower, and carrot
-2-3 cherry tomatoes
-1 teaspoon brown sugar
-1 tablespoon balsamic vinegar
-2-3 ounces grated cheddar cheese
-salt and pepper
Spray a foil-lined 9x13 baking sheet with cooking spray and preheat the oven to the temperature on the crescent roll tube. Spread the sheet of crescent roll onto the baking sheet and press it out to fill the entire area. Bake the crescent rolls for about ten minutes, until lightly golden, then let cool.
Meanwhile, peel the shallot and slice thinly, then saute over medium heat for 7 minutes, adding the brown sugar and balsamic vinegar for the last couple minutes.
Mix the softened neufchatel cheese together with ranch seasoning to make a lightly flavored spread; apply it evenly to the crescent roll crust.
Cut the vegetables into small pieces, then distribute the shallot and veggies evenly over the cheese spread. Grate the cheddar cheese over the vegetables, season with salt and pepper, then cut into 16 pieces and serve.