These colourful vegetarian appetizers can be whipped up in minutes for last-minute guests.

1-1/2 cups (375 mL) grated carrots
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) olive oil
Pinch salt
Pinch pepper
12 slices rye cocktail bread
1/3 cup (75 mL) herbed cream cheese
Fresh parsley
Violets, (optional)

In bowl, stir together carrots, lemon juice, oil, salt and pepper. (Can be covered and refrigerated for up to 24 hours).
Place bread slices on serving tray; spread cream cheese over each slice. Divide carrot mixture among slices. Garnish with sprig of parsley, and violets (if using).