This delicious non-dary canapé is balanced out with the creaminess of the cheese, saltiness of the olive and sweet acidity of the pickled figs. This bite-sized recipe is a great way to showcase the cashew cream cheese.
Steps
1
Preparing the Cashew Cheese Tapenade
Ingredients
2 English cucumbers, peeled
1 1/2 cup Tapenade Cashew Cheese
1/2 cup Balsamic Figs
Prepare your Mise en Place.
Slice the cucumbers into about 1/2 inch thick rounds. Using a small spoon or tsp measuring spoon scoop out a bit of the seeds, making sure not to go all the way through, to make the cucumber cups. Set aside.
Prepare the Tapenade Cashew Cheese and place in a pastry bag. Slice the figs in wedges to use as garnishes.
2
Assembling the Appetizer
With each cucumber cup pipe on a small amount of cheese into the center of the cup. Garnish with a small wedge of Balsamic Figs and garnish with parsley leaf or sliced chive.
