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Cucumber Rounds with Cashew Cheese Tapenade
This non-dairy canapé has a delicious flavor profile; the creaminess of the cheese, saltiness of the olive tapenade and sweet acidity of the pickled figs makes it mouth-watering.
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Course Appetizer
Servings
people
Ingredients
Course Appetizer
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preparing the base
  2. Slice the cucumbers into about 1/2 inch thick rounds. Using a small spoon or melon ball scoop, to remove a bit of the seeds. Make sure not to go all the way through the cucumber.
  3. Prepare the Tapenade Cashew Cheese*. Place in a pastry bag if available.
  4. Prepare the Balsamic Figs*, Slice them. Set them aside.
  5. Assemble the Canapé
  6. With each cucumber cup pipe on a small amount of cheese from the pastry bag or scoop onto the center of the cucumber cup. Garnish with a small slice of a Balsamic Fig. Garnish with a sliced chive or diced parsley.
Recipe Notes

*See Tapenade Cashew Cheese recipe *See Cashew Cheese recipe *See Balsamic Figs recipe

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