Prep time: 5 min
Makes 30 canapes
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
salt and pepper
30 wholegrain crackers
2/3 cup vegan cream cheese
1/2 cup micro-herbs or microgreens
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.
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.
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.