Sweet Chili Carrots on Pumpernickel Bread

By: S.Rosen's Test Kitchen

Inspired by Crab Rangoons. This festive Orange and Black appetizer is a trick and a treat. 

Ready In

Total Time: 25 min
Prep Time: 5 min
Cook Time Time: 20 min




Ingredients Batch:

10 oz. Roasted diced carrots, (cut a few carrots as medallion if desired for presentation.)

1/2 tsp Salt

4 oz. Cream cheese

2 Tbsp. Sweet chili sauce

1 tsp. Sriracha (or other hot sauce if preferred)

Black sesame seeds for topping

12-16 Toasted S.Rosen’s Party Entertainers pumpernickel rye slices


1. Toss the diced carrots with 1 Tbsp. olive oil and ½ tsp. of salt.

2. Preheat oven to 400F. Roast diced (and optional medallion) carrots at 400°F for 20 mins, flipping once at 10 min (don’t worry about turning all of them).

3. While the carrots roast combine the cream cheese, sweet chili sauce, and sriracha in a heat resistant bowl.

4. When the carrots are beginning to show a bit of browning on the edges remove from the oven and spoon directly into the cream cheese mixture. Stir until well blended.  Mixture can be made up to two days before.

5. To assemble place a spoonful of the carrot mixture on the toasted pumpernickel slice and top with a carrot medallion (optional) and black sesame seeds.