Vegan Pico De Gallo Canapes

Prep time: 5 min

Makes 30 canapes


Ingredients:

Pico De Gallo

  • 5 Roma tomatoes, diced

  • 1/2 medium red onion, diced

  • 1 small bunch cilantro, finely chopped (about 1/3 cup)

  • 1 jalapeno, finely chopped

  • 1 clove garlic, minced

  • 1 lime

  • salt and pepper

Assembly:

  • 30 wholegrain crackers

  • 2/3 cup vegan cream cheese

  • 1/2 cup micro-herbs or microgreens


Directions:

  1. To make the Pico, combine the chopped tomatoes, red onions and cilantro. Cut the top off and half the jalapeno before deseeding and finely dice. Slice the garlic and add a pinch of salt to it then with the side of your knife, crush it until you make a paste.

  2. Squeeze 1/2 the lime over the bowl. Add a pinch of salt and pepper before micing it together in the bowl. Adjust the taste with more salt or pepper, if needed.

  3. On a platter, plate the 12 large whole grain crackers and cream cheese on one side of the cracker. Spoon a heaping amount of pico de gallo on top of the cream cheese covered cracker and top with micro-herbs/ microgreens. Serve and enjoy!


*Note: depending on how much pico is heaped on top of the crackers, you probably will have extra left over.

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